Ingredients:
1 cup whole wheat pastry flour
1 cup all-purpose flour
2/3 cup brown sugar
1 Tbsp. baking powder
1 tsp. salt
2 small apples, peeled, cored, diced
1/2 cup pecans, toasted, chopped coarsely
1/4 cup shelled hemp seed, toasted
3/4 cup milk or plain yogurt
1/2 cup canola oil or melted butter
1 egg
Method:
Mix first 5 ingredients in a bowl, breaking up the brown sugar lumps and making sure the baking powder doesn't clump.
Mix in next three ingredients.
In separate bowl, whisk last three ingredients.
Pour wets into dries and stir until barely mixed (there will still be small areas of dry flour). Fix pre-greased muffin pan cups 3/4 full. You will get at least 12 muffins (I usually get more because I don't measure precisely). Bake at 400° F. for 18-22 minutes.
Remove muffins from tin and cool on wire rack. Fight off children so they can cool enough that no one gets their tongue burned.
Notes: If you like you can also add 1/2 tsp. ground cinnamon and a pinch of ground nutmeg.
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