Apple Muffins


It has been very hot here lately.  Too hot to bake.  Last night, we turned the air on so we could sleep comfortably.  Since I missed out on baking this weekend, I  figured I'd take advantage of the air and make up for it today.  I found this recipe in the September 2010 issue of Family Circle magazine.  And there you have it, breakfast for the rest of the week!

1 cup All-Purpose Flour
1 cup Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
Pinch of Nutmeg
1 cup Light Brown Sugar, packed
2 Granny Smith Apples, peeled, cored, and cut into 1/4 inch pieces
1/2 stick Butter, softened
2 Eggs
1 cup Applesauce
1 teaspoon Vanilla Extract
3/4 cup Buttermilk

In a small bowl, whisk together the flours, baking soda, cinnamon, salt, and nutmeg.  In another bowl, stir together 1/4 cup of brown sugar and half of the apple pieces.  Beat the butter and remaining 3/4 cup of brown sugar together on medium-high speed until well blended, about 2 minutes.  Add the eggs, one at a time, beating well after each.  Beat in the applesauce and vanilla extract.  Reduce the speed to low and alternately add flour mixture and buttermilk, starting and ending with the flour.  Stir in the remaining apple pieces.  Line muffin tins with 18 liners and fill each liner with 1/4 cup of the batter.  Sprinkle 1 tablespoon of apple-brown sugar mixture on top of each muffin.  Bake at 400 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 15 minutes and remove from the pan to cool completely.