Apple Zucchini Spice Muffins

  1. Preheat the oven to 350 degrees. Line 8 Jumbo muffin cups or arrange 8 short crumb cake baking cups on a half sheet pan.
  2. MAKE THE BATTER: In a large mixing bowl whisk together all the dry ingredients. In a medium mixing bowl, whisk together all the wet ingredients. With a rubber spatula, add the wet ingredients to the dry ingredients and stir just a few times. Gently stir in the raisins, walnuts, shredded zucchini and shredded apple. Stir just until combined. Set aside while making the topping. (This rest period gives the batter a chance to hydrate the flour and flax and the baking powder to start activating)
  3. MAKE THE TOPPING: In a small mixing bowl, toss the apple wedges, brown sugar and pumpkin pie spice.
  4. PUT IT ALL TOGETHER: Fill each muffin cup almost to the top. Arrange 3 apple wedges on top of each muffin. Sprinkle with cinnamon sugar. Bake for 18-20 minutes or until a tester comes out clean. The muffins will look shiny and wet when done. Cool slightly and then serve warm.

ingredients, whole wheat flour, golden flaxmeal, light brown sugar, baking powder, baking soda, pumkin pie spice, salt, wet ingredients, eggs, canola oil, light buttermilk, honey, vanilla, s, raisins, walnuts, zucchini, apple, apple, light brown sugar, pumpkin pie spice, cinnamon sugar

Taken from food52.com/recipes/31516-apple-zucchini-spice-muffins (may not work)

Another recipe

Switch theme