Whole Wheat Apple Muffins
The new food program requirement is at least 1 serving of grains per day must be whole grain-rich. In the morning I like to serve muffins occasionally but generally, they are not very nutritious. I hoped to find a whole grain mix, but that’s not always very easy to find.
When I was searching the grocery store shelves, I found this mix – Hodgson Mill Stone Ground Whole Wheat Muffin Mix. I figured I could come up with something child-friendly using the mix as a base. On the back of the box is a recipe for Applesauce Muffins, which is what I used except I added chopped apple. I made a double batch (2 boxes of mix), chopped a whole small Gala apple and added it in.
I served the whole wheat apple muffins with banana and apple chunks and milk for morning snack, which qualifies as a breakfast for the food program. All 6 in my group this morning tried it. One only took a bite (he never eats much) and the rest of the kids ate it all. I’m thrilled to have a new go-to mix for muffins that qualifies for the whole grain-rich serving.
Watch for more whole grain-rich and child-friendly recipes!
- 1 box (7 oz) Hodgson Mill Whole Wheat Muffin Mix
- 1 Tbsp. butter or vegetable oil
- ¾ cup applesauce
- 1 egg
- ½ tsp. cinnamon
- ½ small apple, chopped
- Preheat oven to 400F.
- Line 6 muffin cups with paper liners or grease muffin cups.
- Place Hodgson Mill Whole Wheat Muffin Mix into mixing bowl; cut in butter or vegetable oil.
- Add remaining ingredients, except apple.
- Mix just until blended.
- Fold in chopped apple pieces.
- Spoon batter into prepared muffin cups.
- Batter will be thick.
- Bake at 400F for 15 minutes.