Muffins à la citrouille et aux pommes
Ingrédients
- 1 tasse de farine tout usage
- 3/4 tasse de farine de blé entier
- 1-1/4 tasse de sucre
- 1-1/2 c. à thé d’épices pour tarte à la citrouille
- 1/2 c. à thé de bicarbonate de sodium
- 1/2 c. à thé de sel
- 1/4 cuillère à café de levure chimique Fleischmann's®
- 1 cup canned pumpkin
- 1 apple, cored and shredded (about 1 cup)
- 1/3 cup Mazola® Corn Oil
- 1 œuf
- 1 c. à thé d’extrait de vanille pur
- 1/2 cup dried cranberries OR golden raisins OR chopped dried apricots
- 2 tablespoons flax seed
- 1/4 tasse de noix hachées
PRODUITS
Méthode
- Préchauffer le four à 375 °F.
- Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed.
- Portion into greased muffin cups or use paper liners. Sprinkle with walnuts. Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to cool completely.
