Apple Muffin Recipe
Thanks to King Arthur Flour of Norwich, Vermont
for this tasty apple muffin recipe.

These dark, moist apple muffins will keep for several days and make a perfect lunchbox or after-school snack. No need to reheat them to enjoy!

Ingredients

directions

1 cup King Arthur White Whole Wheat Flour
1 cup King Arthur Unbleached All-Purpose Flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbs cinnamon
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, divided and packed
1 egg, lightly beaten
1 cup buttermilk
2 large apples, peeled, cored, and coarsely chopped

Preheat oven to 450 degrees. Grease and flour 12 cup muffin tin - set aside.

In large bowl, mix together flours, baking powder, baking soda, salt, and cinnamon - set aside.

In another large bowl, cream butter, sugar, and 1/4 cup brown sugar. Beat until fluffy. Add the egg and mix well.

Gently stir in buttermilk (if you over-stir, the mixture will curdle.) Stir in dry ingredients. Fold in apples.

Divide batter evenly among muffin cups. Sprinkle with 1/4 cup brown sugar. Bake 10 minutes, reduce temperature to 400, bake 15-20 minutes more, or until a toothpick inserted in center of muffin comes out clean.

Cool for 5 minutes in tin. Turn out onto a wire rack to cool completely.

Yield: One dozen