Minimalist Pumpkin Apple Whole Wheat Muffins
I just had to post one of my go to recipes from Mark Bittman’s Minimalist column after hearing that after 13 years it was coming to an end. This recipe completely changed the way I see whole wheat muffins. So often they seem to take the form of unappetizing dense bricks, but Bittman’s tips ensure a fluffy and moist whole wheat muffin. His advice: use whole wheat pasty flour for a lighter texture, include a cup of pureed fruit or vegetable for moisture, and make sure to not overmix the batter. I added a mix of pumpkin and applesauce, and goji berries to this batch but there’s lots of room here for experimentation. I also can’t wait to make my way through his top 25 favorite recipes!
Whole Wheat Muffins
from the Minimalist, makes 12 muffins
- 1/2 cup melted unsalted butter, more for greasing tins
- 2 1/2 cups whole wheat pastry flour
- 3/4 to 1 cup sugar, depending on sweetness of fruit
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
- 1 egg, beaten
- 1/2 cup buttermilk
Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners
2) In another bowl, whisk together the melted butter, fruit/veggie, egg and buttermilk.
3) Fold wet mixture into dry mixture and stir until just combined.
4) Fill muffin tins or liners & bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top.