Happy Friday! It’s almost the weekend for most folks, and it’s never too early to start thinking about weekend baking! I encourage you to make Saturday morning special by whipping up a batch of these tasty, almost-healthy muffins for your muffin. (And yes, you can be your own muffin.) (Has this post crossed a line already? Oops.)
First off, you’ll need to preheat the oven to 350 and grease a muffin pan. You can also line the pan with those little paper things, but I kind of hate them for no good reason. Then you’ll need to peel and chop 1.5 cups of fresh apple. This ended up being one large-ish apple for me, but the yield will depend on the kind you use. If you don’t have pre-chopped pecans, chop ‘em up yourself, anywhere from 1/2 to 1 cup. Set all that aside.
Now, in a large bowl, combine 1.5 cups unbleached all-purpose flour, 1/2 cup whole wheat flour, 1 tablespoon baking powder, 1 teaspoon cinnamon and 1/2 teaspoon of salt.
This is very important. Now you will take a gigantic spoon and stir just until the two are combined. It might be a little lumpy, but that’s OK. You never want to beat muffin batter into submission. The end result will be dense instead of fluffy. This batter gets incredibly thick. If you just can’t stand it, add 1 or 2 tablespoons of water, but it’s totally not necessary. Alrighty, once all that is just barely combined, fold in your nuts and apple chunks.
Now spoon it into the prepared muffin tins. Fill them about 3/4 of the way full. Throw them in the oven for 15-20 minutes, or until a toothpick (*coughoraforkcough*) inserted into the middle comes out clean. Makes 12 drops of muffiny goodness.