Cooks who like to buy local foods can now find area wheat on the grocery store shelves. Stone-Buhr’s Washington White All-Purpose Flour is made from wheat grown by Shepherd’s Grain growers in Washington, Idaho and Oregon.
It can be found at Yoke’s and Rosauers stores in Washington as well as Yoke’s in Idaho.
Here’s Stone-Buhr’s recipe for Washington Apple Crumb Muffins, for a nice addition to your holiday dinner table or breakfast buffet.
Washington Apple Crumb Muffins
2 cups all-purpose flour
1/2 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/3 cup oil
1/4 cup milk
1 teaspoon vanilla
2 cups peeled Washington apples, 1/8 inch dice (2 medium apples, about 3/4 pound)
1/2 cup chopped walnuts
For the topping:
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup finely chopped walnuts
Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
In a large bowl, mix the dry ingredients until thoroughly combined. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry and mix to thoroughly combine. Do not over mix. Stir in the apples and walnuts. The batter will be very stiff.
Divide the batter evenly among the 12 paper lined muffin cups. Sprinkle topping over each muffin.
Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in the tin for 15 minutes. Then remove and cool completely on a wire cooling rack.
Wrap and eat within 2 days or for longer storage, freeze.
Notes: 1/2 teaspoon grated nutmeg and 1/2 cup raisins can be added to the batter. Or, for chocolate lovers add 1/2 cup chocolate chips to the batter.
Yield: 12 muffins
Approximate nutrition per serving: 251 calories, 10 grams fat (1 gram saturated, 37 percent fat calories), 5 grams protein, 35 grams carbohydrate, 35 milligrams cholesterol, 1.7 grams dietary fiber, 403 milligrams sodium.