Best Jerilyns Whole Wheat Apple Cider And Blackberry Muffins Recipes

WHOLE WHEAT APPLE CRUMB MUFFINS

Steps:

• Preheat and prepare pan. Preheat oven to 375oF. Line pan with paper muffin cups or grease the wells and top of pan with non-stick cooking spray.
• Make crumb topping. In a small bowl, combine flour, salt, brown sugar, granulated sugar and cinnamon. Work butter into mixture until crumbly. Set aside.
• Combine dry ingredients. Whisk together the flour, brown sugar, baking powder, salt, and spices in a large bowl. Make a well in the center by pushing the dry ingredients to the side and creating a hole in the middle.
• Combine wet ingredients. In a second mixing bowl, whisk together oil, milk, eggs, and vanilla extract.
• Add wet to dry. Pour wet ingredients all at once into the well in the flour mixture. Mix quickly and lightly with a rubber spatula, but do not overbeat. The batter will be lumpy. Stir in apples. Divide the batter into the wells, filling each well.
• Sprinkle on crumb topping.
• Bake muffins. Bake for 25 minutes, or until golden and a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes, then transfer each muffin to a wire cooling rack to continue to cool.
• Make icing. In a small mixing bowl, stir together all icing ingredients. Adjust consistency if needed. Drizzle on cooled muffins.

JERILYN'S WHOLE-WHEAT APPLE CIDER AND BLACKBERRY MUFFINS

Steps:

• Blend together oil, honey, cider and eggs. Set aside.
• In medium-size mixing bowl combine remaining ingredients except blackberries. Pour liquid mixture over dry ingredients. Blend briefly. Do not overmix. Stir in blackberries. If blackberries are frozen, do not thaw. If using fresh blackberries, dry after rinsing.
• Preheat oven to 375 degrees.
• Line 12 large muffin cups with paper cupcake liners or grease the cups. Spoon mixture into muffin pans and bake 25 to 30 minutes at 375 degrees.

WHOLE WHEAT APPLE CIDER BRAN MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
• Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
• Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
• Scoop a small amount of batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.