Friday, August 29, 2014

Apple Cinnamon Breakfast Muffins




These muffins are moist, tender, and delicious. They are made with whole wheat and healthy sweeteners so I don't mind my family eating them. They are great for breakfast on the go or frosted with cream cheese frosting as a dessert cupcake. They freeze great - I freeze them in a single layer and store the frozen muffins in a plastic container or in a freezer bag and then put them in my husband's lunch box for a healthy snack or we take them with us on picnics to the park. 


Apple Cinnamon Breakfast Muffins
1 cup Butter, softened
1/2 cup Evaporated Cane Juice or Raw Sugar
1 cup Honey
2 tsp. Vanilla Extract
3 Eggs
1 cup All Purpose White Flour
2 cups Whole Wheat Flour (freshly ground is best)
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
4 tsp. Cinnamon
2 cups Peeled and Grated Apples (packed firmly into the measuring cup)
1 cup nuts or oatmeal (optional - I add this to get more nutrients and fiber into my toddler)

Directions: Preheat oven to 325 degrees Fahrenheit. Cream butter, evaporated cane juice, honey, vanilla, and eggs till light and creamy. Add dry ingredients and mix well. Add grated apples, mix well. Stir in nuts/oatmeal, if using. Fill regular muffin cups approximately 1/4 cup full. Bake 20 minutes or until toothpick comes out clean. Makes approximately 24 muffins. 



Galley Essentials Silicone Baking Cups
I received some Galley Essentials Reusable Silicone Baking Cups to try out. I really like them so I decided to show them to my readers (you!). The silicone baking cups come in sets of 12 and are brightly colored (my toddler saw them and exclaimed "Happy Birthday Cups!"). They are easy to use - just put them into the muffin tin, spray with oil or non stick cooking spray (the instructions say this is optional, but I sprayed mine with olive oil), fill, and cook. The silicone baking cups made clean up a breeze - the muffin pans were clean after I cooked with them, and the baking cups were easy to wipe out with a paper towel.


I hate using paper muffin cups because it seems like half the muffin sticks to the paper and is wasted. With the silicone cups I haven't had this problem. (see the picture to the left - this is how clean they were after the muffin was removed; nothing stuck!).  I love that they are reusable and are an affordable way to replace single use paper muffin cups. However, I need more than one set now since most of the recipes that I have make 24 muffins!



Disclaimer: I received the Galley Essentials Silicone Baking Cups mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

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