Whew! A lot happened this weekend.
I went maternity clothes shopping for the first time! My stomach is starting to quickly expand beyond the borders of my jeans and skirts, so I took a trip to Target’s maternity section and picked up some super comfy stretchy pants and t-shirts.
On Saturday night I hosted some girlfriends for a ladies’ dinner party, which was a blast.
And then there are the fires blazing all over Southern California. We live pretty far from the fire areas, but the charred air and dark skies make the fires an obvious reality.
I also baked these whole wheat apple muffins.
I try to bake with whole wheat as much as possible, and was excited when I found this recipe at RecipeZaar.com for whole wheat apple muffins. Don’t they just sound wonderfully comforting? The original recipe calls for flax seed, but I used wheat germ instead, since I was low on flax seed. I also threw in some cinnamon for taste. Our oven has been feisty lately, so I added some baking time to ensure the muffins didn’t come out goopy.
The apples make the muffins extremely moist, and they were particularly delicious right out of the oven. They weren’t overloaded in the sugar department, and had the perfect amount of sweetness. We enjoyed them for many breakfasts.
Whole Wheat Apple Muffins
Adapted from Recipe Zaar
1/4 cup wheat germ
3/4 cup whole wheat flour
3/4 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 1/2 cups apples, skinned and finely chopped
3 tablespoons vegetable oil
1/2 cup milk
Preheat oven to 400 degrees. Grease muffin tins. Blend wheat germ, both flours, sugar, baking soda, cinnamon, baking powder, and salt in a bowl. In a separate bowl, combine egg, oil and milk. Add flour mixture to egg mixture until just blended. Fold in apples. Fill muffin tins 2/3 full, and bake for 18-20 minutes until an inserted toothpick comes out clean. Makes 12 muffins.