Wholewheat Apple Muffins
Source : Smitten Kitchen who adapted from King Arthur Flour
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 tablespoon cinnamon
- 55g unsalted butter, at room temperature
- 1/3 cup dark brown sugar, packed, divided
- 1/2 a large egg, lightly beaten
- 1/2 cup buttermilk or yogurt (1tbsp lemon juice with fresh milk to make 1/2 cup and put aside for 5 minutes)
- 1 large apple, peeled, cored, and coarsely chopped
- Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside. (I used 210C and paper liners. Although 450 converts to 232, i find it rather high and was worried it will make the muffins dry)
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
- In a separate bowl, cream the butter and add half the amount of brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F (I turned down to 190C), and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Source : Bread Magic by Alan Ooi for bread dough
- 300g high protein flour
- 1/2 tsp salt
- 1 1/2 tbsp milk powder
- 50g sugar
- 125ml water
- 1 1/2 tsp instant yeast
- 1 medium size egg (1 used 2/3 of a large egg and left 1/3 for glazing)
- 40g butter
- Mix 2 tablespoon fresh milk with 1/3 egg from Part B (I like using this as the glaze, it's not too glossy when egg is used solely or too matte and browns easily when only milk is used)
- Apple Jam (recipe here)
- 1 medium size apple, peeled, cored, and coarsely chopped
- 1 slice of cheddar cheese, cut into small rectangular pieces
- Combine ingredient A in a mixer and mix well. Add in ingredient B and beat till a dough is formed. Add in ingredient C and beat till dough is smooth and elastic to touch.
- Leave dough in a big bowl, covered with a damp cloth.
- Let it rise in a warm place until double the size.
- Divide dough into 50g portions. (Will reduce to 40g the next time around)
- Flatten dough then wrap with some filling starting with 1 piece of cheese followed with 1 heaped tablespoon of jam and lastly some apple chunks. It's easier to wrap if it's not too full.
- Arrange on greased tray if not using paper liners.
- Cover and rest buns until double the size again.
- Glaze with Part D, decorate with cinnamon stick and almond flake.
- Bake in a preheated oven at 180C for 15-17 minutes until golden brown.