Multigrain Apple Butter Muffins

Muffins make me feel good. Let me count the ways:

  1. They scent the house with cinnamon-y goodness.
  2. 100% whole grain. Bonus points for the bran. (Some children around here need more fiber.)
  3. Portable. (You can pack your snack when you move Operation Homework to the park district for an hour while Little Brother is at his karate class.)
  4. Thirty minutes, start to finish.
  5. The apple butter is on the INSIDE!
  6. Freezable.
  7. The recipe is flexible: use whatever combination of flour you have (or 2 cups of Multigrain Flour Mix). And if you’re running out of milk, making up the difference with juice or water is perfectly acceptable. It’s like Stone Soup, but in muffin form.

Multigrain Apple Butter Filled Muffins

1 cup whole wheat flour

1/2 cup barley flour

1/4 cup millet flour

1/4 wheat bran

1/2 cup brown sugar

1/2 tsp. salt

1 Tbsp. baking powder

1 tsp. cinnamon

1 cup milk

1/4 cup oil

2 eggs

small jar of apple butter

Heat oven to 500 degrees F. Grease 12 muffin cups.

In a large bowl, whisk together flours, wheat bran, brown sugar, salt, baking powder and cinnamon. In a 2-cup measuring cup or small bowl, whisk together milk, oil and eggs. Whisk the liquid ingredients into the dry, blending for no more than 20 seconds.

Fill each muffin cup half full of batter. Add a heaping teaspoon of apple butter to each cup, and then just enough batter to cover the apple butter, distributing any extra batter evenly among the cups.

Turn the oven temperature down to 375 degrees and bake for 20 minutes. Cool muffins on a rack. Best served slightly warm.

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