Sunday, February 19, 2012

Apple and Watermelon-Radish Muffin Recipe

This morning's muffin-making experiment turned out so delicious, I had to share. If you like your muffins sweet, replace the milk with an additional 1/4 cup of honey. I actually decreased the amount of flour by two tablespoons and substituted some flax seed meal and wheat germ, but this is optional:

Preheat oven to 400 degrees F. Grease 12 muffin tins (I lightly sprayed silicon muffin cups with vegetable cooking spray).


  • 1 medium apple (we used Pink Lady) and 1 large watermelon radish, shredded, set aside, mixed with
  • 2 teaspoons lemon juice
Dry ingredients:
  • 1/4 cup all-purpose King Arthur flour
  • 1 3/4 cups King Arthur whole wheat flour
  • 2 tablespoons Featherweight Baking Powder
  • 1/8 tsp. ground cardamom
  • 1/8 tsp. ground allspice
  • liberal dash of fresh-ground nutmeg
Wet ingredients:

  • well-beaten whites from four eggs, separated (1/4 cup egg substitute will suffice instead)
  • 1/4 cup local raw honey
  • 1/4 cup milk
  • 1/4 cup sunflower or other oil
 Mix the dry ingredients together. Mix the apple/radish mixture into the dry ingredients, then stir in the wet ingredients until the batter is moist. Ladle into the muffin cups. Put in the preheated oven and turn the oven down to 350 degrees. Bake for 20 minutes or until done.

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