Whole wheat apple muffins from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on September 21, 2017

    I liked these but agree with TrishaCP that there are no brilliant innovations in this recipe. They are greatly enhanced served warm with Martha Stewart's apple butter or my blueberry maple jam. Not sure if I will make these again as there are so many better apple muffin recipes out there.

  • TrishaCP on January 18, 2015

    Not a groundbreaking recipe or anything, but I really liked the whole wheat flour in these muffins. I did not find that they lasted that long though without freezing- the size of the apple chunks made them quite soft after just a day. My yield was also 18 muffins.

  • cjannace on September 23, 2014

    I've made these twice and my boyfriend and I absolutely love them. A great easy-to-grab breakfast. I froze half of the batch (which does make 18) and take them out in the morning. By the time I'm ready to eat, these are ready to munch on.

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