When your friend at a mill gives you some special flour, it's time to get googling for recipes! The problem with the original recipe I turned up for unbolted/graham flour was that it was 12 muffins, which turned out so big that they wouldn't have cooked through even if you tossed them into the center of the sun. There's actually enough batter to spread between 18 muffins and then get actual fully baked baked goods, hooray!

he to

The too big, never baked-through muffins.

Ingredients:

Muffins:

  • 1/2 cup butter, room temp
  • 1-1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 cups graham flour
  • 1 cup vanilla Greek yogurt
  • 2 cups apples, peeled, cube into 1/2 inch pieces

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoon butter, melted

Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • enough water to reach a drizzling consistency

unbolted flour

To make the muffins, first preheat your oven to 350. In a large bowl, cream together the butter and sugar.

Add the eggs and beat well.

Add the baking soda, baking powder, salt, cinnamon, and 1 cup of the graham flour. Beat for 30 seconds - it's ok even if it's not fully mixed after that.

Beat in half of the yogurt.

Add both the remaining yogurt and the second cup of graham flour. Beat well, scraping down the bowl as needed.

Stir in the apple chunks.

Divide the batter between muffin pans, filling 18 cups 2/3 of the way full.

Stir together the topping ingredients until crumbly, then spoon evenly over each muffin, using up all the topping between the muffins.

Bake 25-30 minutes, or until they pass the toothpick test - mine took quite a while, but I did open the oven door a whole bunch of times.

Transfer muffins to a cooling rack to cool completely.

Once the muffins are cool, stir together the powdered sugar, vanilla, and a tablespoon of water to make the icing. Add as much water as it takes to reach a good drizzling consistency, then drizzle over the muffins and enjoy.

Apple Graham Coffee Cake Muffins

From Nutmeg Nanny.

Muffins:

  • 1/2 cup butter, room temp
  • 1-1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 cups graham flour
  • 1 cup vanilla Greek yogurt
  • 2 cups apples, peeled, cube into 1/2 inch pieces

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoon butter, melted

Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • enough water to reach a drizzling consistency

To make the muffins, first preheat your oven to 350. In a large bowl, cream together the butter and sugar, then add the eggs and beat well. Add the baking soda, baking powder, salt, cinnamon, and 1 cup of the graham flour. Beat for 30 seconds - it's ok even if it's not fully mixed after that. Beat in half of the yogurt, then add both the remaining yogurt and the second cup of graham flour. Beat well, scraping down the bowl as needed. Stir in the apple chunks, then divide the batter between muffin pans, filling 18 cups 2/3 of the way full.

Stir together the topping ingredients until crumbly, then spoon evenly over each muffin, using up all the topping between the muffins. Bake 25-30 minutes, or until they pass the toothpick test. Transfer muffins to a cooling rack to cool completely.

Once the muffins are cool, stir together the powdered sugar, vanilla, and a tablespoon of water to make the icing. Add as much water as it takes to reach a good drizzling consistency, then drizzle over the muffins and enjoy.

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