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Wednesday, October 10, 2012

Whole Wheat Apple Walnut Muffin Tops

My kids hate to eat breakfast so I'm always trying to find new ways for them to take something with them. These muffins were delicious, filling and healthier than other muffins you would buy prepackaged and they loved them. You could also make this as a loaf bread or regular muffin, but I prefer the tops myself. 

Whole Wheat Apple Walnut Muffin Tops
2 c. Whole Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 c. Brown Sugar (I used Organic)
2 Apples (I used Cortland), cored, peeled and thinly chopped
2 tbsp. 2% Milk
1/2 c. Applesauce
1 Egg
3/4 c. Apple Cider
1/4 c. Walnuts, chopped

1. In a bowl, combine the flour, baking soda, salt, cinnamon and sugar. 
2. In a separate bowl, combine the apples, milk, applesauce, egg and cider; mix well. 
3. Add the dry ingredients to the wet ingredients and mix well. Then stir in the walnuts. 
4. Pour batter into muffin top pans and bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean. Makes 12 muffin tops. 

*Nutritional Information: Calories 175, Carbs 34.5g, Fat 2.9g, Protein 4.5g, Fiber 3.8g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.


Shared on Weekend Potluck at The Country Cook 10/12/12


  1. These look incredible - can't wait to give them a go!

  2. Carrie, these look great. Can you give a suggesed time for regular Muffin Size pans? Thanks!

    1. Thank you! I would start checking them around 10-12 minutes. They will be done when the tops spring back when lightly touched or if a toothpick inserted in the center comes out clean.


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