These muffins really blew me away! I would have never expected wholemeal cakes to be so moist and yummy. They really are and remained so till today! Baked these on Thursday night and gave some to Denise and family. Denise, my secondary school classmate, who is now my neighbor and our girls both in the same school and were even in same class too. Did I mention that Denise and I were born on the same day as well? (^-^) Denise passed me this huge bag of flaxseeds, trusting me that I would know what to do with it (>u<) Hahaha … told her I would google and see what use I can put it into. Started doing my “research” the other day and came up with this recipe. Honestly I was thinking to myself that, wholemeal + flaxseeds = super healthy -> not-so-tasty (_ _)
Well, and so I hoped with the addition of walnuts, apples and spices like cinnamon and nutmeg would help in improving the taste and texture. And ooh-la-la! Not only that the muffins didn’t disappoint me, I was overjoyed at the results! (^-^) Ok! Passed the test! I could happily share the cakes with Denise! My girls, who usually frown upon wholemeal or walnut stuff, took a bite and commented that the muffins were yummy! Happy, happy mummy I am whenever my kids say that my bakes are yummy (^-^)
LATEST! (update on 19 Jan 2015)
Denise kindly shared with me the photos of her adorable twins, Dylan and Matthew, enjoying the muffins! Seeing the photos melted my heart and made me smile (^-^) Thanks boys, for your constant support for Auntie Van (^-^) Love ya!
Baking buddy, Eleanor too, sent me a text today telling me that she loves the muffins which she (or rather, her girl) has tried baking them with my recipe. Thanks, friend! Glad to hear that! (^-^)
* Make 15 standard sized muffins
- 128g plain flour
- 102g whole wheat flour
- 165g muscovado sugar or brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- generous pinch freshly ground nutmeg
- 2/3 cup buttermilk (can make your own buttermilk with 2/3 cup milk and 2 teaspoons white vinegar. Allow to sit and curdle for at least 5 minutes)
- 76g unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2 grated apples (I used Granny Smith’s)
- 1 apple, coarsely chopped
- 3 tablespoon flax seeds
- 150g walnuts, coarsely chopped and divided
- cinnamon and white sugar, for sprinkling
- Preheat oven to 175 degrees Celsius
- Line a muffin pan with muffin/cupcake liners
- In a medium-large bowl, mix both flours, muscovado/brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk and set aside
- In a small bowl, mix buttermilk, melted butter, vanilla, and eggs.
- Mis the wet buttermilk mixture into the dry mixture. Fold in the grated and chopped apples, flax seed and half of the walnuts.
- Spoon batter into lined muffin pan about 2/3 of the way up. Sprinkle with remaining walnuts, cinnamon, and white sugar.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 20 minutes. Remove and allow muffins to completely cool before wrapping (if you’re not planning on eating all of them first). Muffins keep 5-7 days sitting out, but can be frozen for up to 3 months.
Enjoy these wholesome yummy goodness! I am definitely going to keep baking them!