Apple pecan muffins with Brick
- Course Desserts & Sweets
- Prep. Time 10 mins
- Cooking Time 22 - 25 mins
- Yields 12 muffins
Preparation
What You Need
1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) shredded Canadian Brick
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) salt
1-1/3 cup (325 mL) diced peeled apples (Crispin, Spartan, Idared)
1/2 cup (125 mL) chopped toasted pecans
1 egg
1 cup (250 mL) milk
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) butter, melted
Instructions
Preheat oven to 375 °F (190 °C). Butter nonstick muffin pans or line with paper liners.
In a large bowl, combine all-purpose and whole wheat flours, cheese, baking powder, cinnamon and salt. Stir in apples and pecans.
In another bowl, whisk together egg, milk, sugar and butter. Pour over dry ingredients and stir just until moistened.
Spoon into prepared muffin pan. For a presentation purpose, sprinkle with extra diced apples and chopped toasted pecans.
Bake for about 22- 25 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 256 calories
Proteins: 7 g
Carbohydrates: 36 g
Fat: 10 g
Fibre: 2.4 g
Sodium: 112 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium: 15 % / 167 mg
Phosphorus: 20 %
Folate: 18 %
Thiamin: 15 %
Vitamin B12: 14 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
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Substitute Canadian Cheddar for the Brick.
Our tips
If brown sugar is lumpy, pass through a sieve or crumble with finger tips.
Add 2 tbsp (30 mL) of chopped crystallized ginger to dry ingredients.
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