Sometime in June 2020, I had gone on a muffin spree, triggered by the sudden unearthing of my muffin pan that been neglected, just like my pre corona baking.
While I had planned to make most use of the freshly excavated tool, my multitasking nature got the better of me and I bounced away onto other bakes that you can see on the blog since June.
Recently towards the end of September, Kashmir apples started making an appearance and though we get imported apples through the year, I prefer buying our local seasonal produce as far as possible. So the first apples of the season made their way into my shopping bag with great enthusiasm, only to take a back seat in the fridge, courtesy the aforementioned propensity to multitask and mix up priorities, until finally their bleak stares got to my conscience and set the ideas rolling in my head.
I chose not to eat them directly but make something meaningful of their lives 😎 and the simplest and quickest of all the things that I could think of, were these muffins. And if you are wondering why they are embedded with berries, you will have no other choice but to sit tight and read on.
Whole wheat muffins –
As I mentioned in the previous recipes on Carrot muffins and Mango coconut muffins, muffins can be of infinite varieties and are mostly created in cup cake moulds to resemble their decadent lookalike cousins but are healthier due to the usual addition of fruits or vegetables and a few other changes.
I always use wholegrain in my non bread bakes and hence all my muffins have been free of refined flour.
A nice thing about muffins is that unlike most cakes where a careful adherence to the process is important to get the right texture, here the ingredients are dumped together and lightly mixed manually and thus simple enough even for beginners to bake with success.
Whole wheat apple muffins with berries –
Well I made the apple muffins with my Kashmiri apples but I decided to send them as a gift to a friend. So there was no time to shoot pictures of them and hence I had decided to make another batch sometime in future. This would have probably gone the same way as my earlier thwarted plans but to my great pleasure I suddenly got a gift of some luscious and plump blueberries and raspberries from a friend of mine who is in the fruit business.
Aren’t they gorgeous?
So the second batch also happened in quick succession, this time with the addition of the berries. And there was a color coding of the liners with red for raspberry and blue for blueberry 😁
And this time there were pictures.
Recipe for Whole wheat apple muffins with berries –
Dry ingredients –
Whole Wheat Flour (WWF) – 230 gms
Baking soda – 1 teaspoon
Baking powder – 1 teaspoon
Nutmeg powder – 1/2 teaspoon
Cinnamon powder – 1 teaspoon
Dry ginger powder – 1 teaspoon
Salt – 1/2 teaspoon
Other ingredients –
Apple – 1 medium (or any other appropriate fruit or vegetable – See Notes)
Raisins – 50gm
Organic (or any) Sugar – 1/2 cup
Oil – 1/2 cup
Eggs – 3
Orange zest – 1 tablespoon
Curds – 1/2 cup or as required
Vanilla – 1 teaspoon
For topping –
Blue poppy seeds – a few to sprinkle (optional)
Blueberries – a few
Raspberries – a few
Equipment needed –
A 12 muffin pan
12 cup cake liners
Prepare a 12 muffin pan by lining it with muffin liners. There is no need to grease anything.
Sieve all the dry ingredients thrice till well incorporated. Set it aside.
Chop the apple into tiny bits along with skin. You may have approximately 1 cup. You can choose to toss the apple bits and raisins into the flour or add them to the ingredients below.
Add the other ingredients except curds, into a bowl and beat with a hand mixer or even a spatula, till well incorporated.
Add the dry flour mix into the the bowl and gently mix in 2 – 3 batches till all the dry ingredients are moistened. Do not over beat.
If the mixture is too thick, then add curds bit by bit until the batter achieves a dropping consistency. Do not dilute it excessively. 1/2 cup of curds is usually sufficient.
Preheat the oven to maximum. Mine goes upto 230 deg c.
Spoon the batter or use an ice cream scoop to put it into the muffin cups. Fill each cup to the brim. Try to put equal amounts of batter into each cup to ensure even baking.
Place a few berries inside the batter and place some on top.
Sprinkle blue poppy seeds on top of each muffin.
Lightly tap the muffin pan to expel air bubbles if any.
Place it in the oven and bake for 2 -3 minutes. Then lower the temperature to 180 deg c and bake for another 30 – 35 minutes until a knife inserted into the muffin emerges clean.
Please note that baking temperatures and timings are oven dependent.
The muffins can be eaten hot or cold.
They store well in an airtight box for a couple of days at room temperature and for 3 – 4 days in the fridge. Cling wrap and store in an a1rtight box for even a month in the freezer.
Microwave or heat on a pan to thaw before eating the frozen ones.
These are addictive though and will surely never make it to the freezer unless you have ice cold will power 😎
You can use the same recipe for blueberry or raspberry or any other fruit muffins. Use 1/2 – 1 cup of fruit or as desired. With delicate fruit like berries, do not mix the fruit into the batter but place some randomly while spooning in the batter into each muffin cavity.
I hope you enjoyed reading this post. Do try this recipe and leave your valuable feedback in the blog comments.