Apple Muffin Hearts
Today I am not posting a vegan recipe (sorry to all you vegans) or a gluten free recipe (sorry to all you on a gluten free diet) but I am posting a lovely, healthy, and delicious muffin recipe.
|My beautiful pan|
Recently I bought a silicon muffin pan. I've never used a silicon pan before so I was very excited to try it. As soon as I found a recipe I wanted to try out, I set myself to work. Plus its heart-shaped! Who can resist hearts, especially as Valentine's Day is nearing?
I am not sure how much I like silicon pans. It’s supposed to be easier to remove your baked goods from a silicon pan but I actually found it more difficult. My muffins wanted to break on me so I had to wait till the pan was completely cooled before I could remove them. Don't be fooled by the pretty colours people, these silicon pans can get hot! I'm still very happy with how my muffins came out and I like the heart shape.
I foresee some heart shaped vegan chocolate muffins in my future!
Now for the muffins!
I made some apple muffins healthier by adding whole wheat flour, yogurt, and agave. They are still not the healthiest things on the planet but they are very filling and nourishing. I found that the whole wheat flour taste was very strong in these so if you or someone you are serving this too is picky about that you might want to use half whole wheat and half white.
1/3 cup brown sugar
1/4 cup agave
1 cup whole wheat flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 apple, peeled and diced
1/2 cup yogurt
1/4 cup butter, melted
1 tbsp brown sugar
1 tbsp rolled oats
1/4 tsp cinnamon
Preheat oven to 400 degrees C
Combine brown sugar, flour, salt, cinnamon, nutmeg, and baking soda
Whisk together egg, yogurt, agave, and butter
Fold liquid ingredients into the dry ingredients
Pour batter into muffin tins
Mix together brown sugar, cinnamon, and oats then sprinkle on top of muffins
Bake muffins 16-20 minutes until the edges are browned and the muffin tops spring back when lightly pressed