AND COLON CLEANS

These are so delicious and very refreshing
I love whole wheat and I also added 1/4 cup oats to this recipe.
on the top..raw sugar and chocolate kiss dipped in sanding sugar.

RECIPE:

425F/220C/
Muffin pan lined with paper

Flour -2c/315g/ - I used whole wheat pastry flour plus 1/4 cup quick oats. /when using oat, use a bit less flour, just maybe 2 tbl less or so/
Baking Powder 2 tsp/ I think that`s 10grams/
Baking Soda 1/2 Tsp
Salt 1/4 tsp
Ground Nutmeg 1/4 tsp/ I love cinnamon but I ran out, next time I`d use cinnamon instead/
Eggs 2
Light brown sugar 2/3 cup/ packed 155grams/- I`d say it also depends on the sweetness of the fruit you are using, I used frozen strawberries..they are not too sweet, but if you were to use them in season..less sugar is good idea/
Milk 1c// I used fat free milk/250ml
Unsalted butter 6 tbl/90grams/ melted
Lemon zest / I tablespoon finely grated/. Whole wheat goes incredibly well with orange juice, so adding orange zest might be a good idea too. Also once zest is grated press it gently with the back of the spoon to release some oils for more flavor/
1 cup Raspberries, blueberries, even cut up apples might be excellent, I used strawberries.just because I had them in the freezer.

Stir flour-oats, baking powder, baking soda, salt, nutmeg/or other spice/
In another bowl..mix well eggs and sugar, until blended. Whisk in milk, butter and lemon zest.
add wet ingredient to the dry ingredients and using rubber spatula stir just until evenly moist. Add fruit..gently fold it in, until evenly distributed.

Spoon into muffin pan, 3/4 full, Bake until nicely golden on the top or till tooth pick comes out clean about 15-18 minutes.
Let cool for 5 minutes in the pan.

PS. before baking I sprinkled each muffing with raw sugar, nuts would be very nice too, or streusel topping

Chocolate kiss has been gently brushed with corn syrup and dipped in sanding sugar.
Enjoy.

1 cup all-purpose flour
? cup yellow cornmeal
? cup white sugar
2 tsp baking powder
? tsp baking soda
? teaspoon salt
? tsp cinnamon (or, to taste)
2 medium Granny Smith apples, peeled, cored, and diced
1 cup yogurt
1 tsp vanilla
? cup butter, melted and cooled
1 large egg

Preheat oven to 350?F (175?C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, salt, and cinnamon.

In a separate bowl gently toss apples in ? cup of the flour mixture.
Whisk yogurt, vanilla, butter, and egg together. Fold the yogurt mixture into the flour mixture until just moistened. Fold in the apples. Spoon batter into prepared muffin cups.

Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack to finish cooling.