So last weekend I took my two girls (ages 2 and 8) apple picking, which in DC means driving out to Homestead Farm. And since picking the apples from the tree is more fun than eating them, we end up with hundreds, thousands, a lot of apples. That’s how these whole wheat pancake mix apple muffins happened.
In an effort to use said apples, I’m making apple muffins. And I want them to be easy. And since I need some vitamins in there to justify including them in my kid’s lunch box for her sugar-free school (I hope they don’t notice the cinnamon glaze on top, but it’s just a tiny little bit), I’m using whole wheat pancake mix. These are really good, and not too sweet at all. You don’t need to add the glaze on top, but for an extra treat, it’s a great match.
Oh my gosh, we have so very many apples. But these muffins used two of them. I need to make more muffins.
whole wheat pancake mix apple muffins with cinnamon glaze
you will need:
2 cups whole wheat pancake mix
2/3 cup milk
1/3 cup maple syrup
1/4 cup vegetable or canola oil
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 to 3 apples, pared, cored and chopped (about 2 cups)
cinnamon glaze (optional):
1/2 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon cinnamon
pinch of salt
Preheat oven to 350 degrees F. Blend together all of the muffin ingredients except for the apples. Mix in the chopped apples.
Line a cupcake tray with liners. Scoop the batter into each cup almost full.
Bake for 16 to 19 minutes or until a toothpick inserted comes out clean. Let cool and top with the glaze, if using. To make the glaze, stir together the ingredients. For thicker glaze, add a bit more confectioner’s sugar. Pour into a disposable decorating bag or zip-top bag, snip the tip and pipe back and forth across the muffins. Makes 12 muffins.