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If you’ve been reading my blog, you know I’ve been experimenting with cooking from my pantry, especially using dried fruit and veggies. It is apple season, so shelves are in abundance with fresh. If you don’t have fresh, you can still enjoy delicious apples using dried. I made these a few weeks ago and have been planning to share.
Here’s a muffin recipe I used. If you have powdered eggs, powdered buttermilk, dried apples and other baking staples, you can make these totally from your pantry.
Whole Wheat Apple Muffins
Adapted from King Arthur Flour
Yield: 12 large, 18 med
2 cup hard white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup sucanat (or granulated sugar)
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup buttermilk (used powder buttermilk)
1 cup pecans
1 cup rehydrated apples
Preheat the oven to 450°F.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
