Apple Pecan Muffins
Cooking spray or muffin liners
3/4 cup plus 2 tablespoons packed brown sugar
3/4 cup chopped pecans, divided
1/2 teaspoon ground cinnamon
1 cup all-purpose flour (Used 3/4 c soy flour and 1/4 c white flour)
1/2 c millet
1/2 c flax seeds plus 1 heaping tablespoon
1/2 c wheat germ
1 cup whole-wheat pastry flour ( I used regular whole wheat)
1 teaspoon baking soda
1 t baking powder
1/2 teaspoon salt (could maybe use a touch more salt)
1/4 cup canola oil
2 large eggs
1 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
3/4 c sour milk
2 apples, cored and cut into 1/4-inch pieces
Preheat oven to 400 degrees F. Coat a 18-capacity muffin pans with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the 1/4 c pecans, 1 T flax seeds and
In a medium bowl, whisk together the white flour, wheat germ, millet, rest of flax seeds and whole-wheat
flour, baking soda, baking powder and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time,
whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the milk. Whisk just until combined. Gently stir in
the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the
counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in
center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool
completely on the rack.