Sunday, February 20, 2011

Whole Wheat Apple Chai Muffins

2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Contents of two teabags of chai tea
1 tablespoon cinnamon
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar, divided
1 large egg
1 (8-ounce) carton reduced fat sour cream
1/2 cup skim milk
2 Granny Smith apples, peeled and chopped fine

Preheat oven to 450°F. Line muffin pans with baking cups.

Mix together the flour, baking powder, baking soda, salt, tea and cinnamon, and set aside. In another bowl, cream butter, granulated sugar and about half of the brown sugar. Beat until fluffy. Add egg and blend. Add the sour cream, then the milk and combine. Add dry ingredients and apples, stirring just until combined.

Scoop batter into baking cups. Sprinkle tops with remaining brown sugar. Bake for 10 minutes, lower heat to 400°F, and bake for 10 minutes more. Yields approximately 16 muffins.

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