Spring has finally sprung here in Boston! Earlier this week my weather app showed that it “felt like” 18 degrees outside. Growing up in Oregon and having a spring start in February makes it a bit hard to go outside when it’s still so cold. Anyways, its now 55 degrees and sunny so no more complaining is allowed (unless it snows again). Can’t wait to begin wearing dresses and start running outside again.
Last week Audrey, one of my best friends from home, came to visit me on her spring break. Needless to say I am still feeling tired from all the fun we had together. We went on the famous Boston Duck Tour, saw the Boston ballet perform Sleeping Beauty, drank fancy drinks all around town, got pizza and cannoli’s in the Italian North End, shopped, and saw Paul Reveres house. We had such a great time I didn’t want her to leave (or go back to school for that matter)!
These muffins are delicious and healthy due to the use of whole wheat pastry flour and greek yogurt! A great spring treat for a picknick or snack during your day. If you don’t have a ton of time to bake, I like to stick some in the freezer to hold over if you want some next week. Enjoy and let me know what you think!
- 3/4 cup sugar
- 2 eggs
- 1 &1/2 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/2 teaspoon cinnamon
- 2 granny smith apples (medium sized)
- 1/2 cup plain Greek yogurt (2% fat)
- 1/2 cup chopped walnuts
- 1. In a large bowl whisk together: eggs and sugar.
- 2. Chop apples into small pieces and mix into sugar and egg mixture. Let sit for 10 minutes to let apples render juices with sugar.
- 3. In a medium bowl whisk together: flour, baking powder, baking soda, salt and cinnamon, set aside.
- 4. Add yogurt and walnuts to apple mixture and stir well.
- 5. Gradually add flour mixture to the wet mixture and stir with wooden spoon with just a few strokes. Over-mixing will prevent gluten from forming well and make the muffins more dense.
- 6. Spray muffin tins or prepare silicone liners on cookie sheet. Divide batter among tins and bake for 13-15 minutes until golden and a tester toothpick comes out clean when placing in the middle of the muffin.
- 7. Let cool and serve with butter or Brummel and Brown (my favorite yogurt butter).
- 8. Enjoy!
Baked by Michelle for MoreChocolate.net