During the holiday season I consume more than my fair share of cookies, cakes, and treats. Even when I am on a healthy eating kick, I still like to have things that are homemade and that come in the form of a baked good. Not all baked goods have to be unhealthy, right? A few simple swaps and you have made something that can be on the notsogood side really sort of well, healthy. I love whole wheat pastry flour as a replacement for white flour. It seems like when I use all whole wheat flour, whatever I am making turns to rocks and I need to cut it and use white flour anyway. But whole wheat pastry flour is much lighter in texture and I love the texture that it gives in a muffin or cookie.
Every once in awhile, my husband and I will have a morning when the kids are in school and he has a little extra time before he needs to be at work. We like to go to Old Town and have breakfast at Le Pain Quotidien. I love that the coffee is served in bowls. They have a muffin with these flavors and I love it, so I came home and tried to make my own version. Not only did I succeed, but I think that I might like these better.
If you are doing some holiday baking, then head over to Hodgson Mill to enter their Baker’s Holiday Gift Pack Sweepstakes. They are giving away 50 holiday packs of flours, mixes, all kinds of fun stuff. There are good coupons over there too.
2 cups Hodgson Mill Whole Wheat Pastry Flour
1/2 teaspoon salt
1 Tablespoon baking powder
1 cup milk
1/2 cup sugar
1/4 cup vegetable oil
2 eggs
1/2 cup Biscoff spread
1 cup apples, peeled and chopped
1/2 cup hazelnuts, toasted, peeled, and chopped
2 Tablespoons turbinado sugar (optional)
In a small bowl, whisk together whole wheat pastry flour, salt, and baking powder. In another bowl, add milk, sugar, oil, eggs, and Biscoff.
Combine the wet ingredients into dry ingredients and mix until just combined. Lumps are okay, we want a light and tender muffin, and this is the key.
A tip for removing hazelnut skins, roll the hazelnuts in a kitchen towel. The skins will peel off.
Fold in the apple and hazelnuts.
Scoop the batter into a muffin tin lined with paper liners.
Sprinkle the tops of the muffins with turbinado sugar.
Bake in a preheated 400 degree oven for 15 to 20 minutes.
Apple Biscoff Hazelnut Muffins
Apple Biscoff Hazelnut Muffins - I love Biscoff and want to put it on everything. So I put it in my apple hazelnut muffins and they were better than I could have imagined.
Ingredients
- 2 cups Hodgson Mill Whole Wheat Pastry Flour
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 Biscoff spread
- 1 cup apples, peeled and chopped
- 1/2 cup hazelnuts, toasted, peeled, and chopped
- 2 Tablespoons turbinado sugar (optional)
Instructions
- In a small bowl, whisk together whole wheat pastry flour, salt, and baking powder. In another bowl, add milk, sugar, oil, eggs, and Biscoff.
- Combine the wet ingredients into dry ingredients and mix until just combined. Lumps are okay, we want a light and tender muffin, and this is the key.
- A tip for removing hazelnut skins, roll the hazelnuts in a kitchen towel. The skins will peel off.
- Fold in the apple and hazelnuts.
- Scoop the batter into a muffin tin lined with paper liners.
- Sprinkle the tops of the muffins with turbinado sugar.
- Bake in a preheated 400 degree oven for 15 to 20 minutes.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
This Post Has 20 Comments
Blog is the New Black
6 Dec 2012Loving all these flavors!
Katrina @ Warm Vanilla Sugar
6 Dec 2012Love baking with Biscoff. These sound particularly lovely!
Cara
6 Dec 2012my grandmother’s tea cakes are my favorite holiday item!
Katrina @ In Katrina's Kitchen
6 Dec 2012I love hazelnuts but I’ve never baked with them. Mmm
bakedbree
8 Dec 2012The flavor is so much better when they are toasted. Messy, but taste good.
Katie @ Blonde Ambition
6 Dec 2012During the holiday season when I’m tempted to overload on sweets, I love challenging myself to make healthy baked goods (like muffins!) that don’t taste as healthy as they are. These look like they definitely achieve that!
I’ve never used whole wheat pastry flour, my grocery store only carries regular whole wheat so I always have to do a combination of WW and all purpose.
Carla @ Carlas Confections
6 Dec 2012So hard to say what my favorite holiday baked good is, because I love baking so much! But if I had to choose, I would say monster cookies with red and green m&ms in them. I just love Christmas! And these muffins look so perfect! Im a huge fan of Biscoff, and the addition of apples and hazelnuts sound so perfect!
Paige Reeves
6 Dec 2012I love to make cupcakes year round, but I really love to make Christmas flavored cupcakes.
Phyllis
6 Dec 2012I love Buckeyes.
Elizabeth@ Food Ramblings
7 Dec 2012love all the flavors!!!!
Days
7 Dec 2012I finally got my hands on some Biscoff spread and can’t wait to start baking with it.
One thing I noticed: there’s no unit on the Biscoff measurement here. I’m guessing it’s a 1/2 cup and hoping it’s not a 1/2 jar!
bakedbree
8 Dec 2012yes! half cup, sorry, thanks for letting me know.
Stephanie
7 Dec 2012favorite holiday baked good…most likely some sort of toffee!
Allison (Spontaneous Tomato)
11 Dec 2012I love Biscoff, and I can just imagine how well it would go with apples! (…and hazelnuts of course.) Such a nice idea for muffins. : ) Yum!
bakedbree
16 Dec 2012Apples and Biscoff is a standard snack around here.
Katie | The Hill Country Cook
13 Dec 2012Now THIS could be a good thing! I don’t like apples, but hey, anything with Biscoff is worth a shot!
bakedbree
16 Dec 2012You don’t like apples? I have never heard anyone say that before!
Maureen
20 May 2013What type of apples work best? Also, if you don’t have whole wheat pastry flour, what’s the best substitute, whole wheat flour, white cake and pastry flour, or just white all purpose flour? I assume nuts can be optional? Taking those to a nut free location. Also, I don’t have any on hand. They sound great, though.
bakedbree
23 May 2013Any baking apple, but I like Golden Delicious. I would use plain flour, or cut the whole wheat with all-purpose.
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