I made two--count em two--batches of these muffins this week. My inspiration came from some apples that had been sitting a little too long in my fruit drawer. They weren't bad...yet...but they wouldn't be great for eating. This recipe has nearly as many apples as batter but it still manages to stay together. My middle daughter took two muffins to school each day this week (one for lunch and one for a snack) after eating two for breakfast.
I have no idea where I got this recipe originally, I wrote it down as a kid and have been making it ever since. I've made some tweaks and improvements through the years. For example, I like to throw in ground flax for a little healthy boost.
Ovens ready? Here's the recipe:
Apple Cinnamon Muffins 1/2 cup butter or margarine 3/4 cup granulated sugar 1 egg, beatan 1 cup buttermilk* see note 1 teaspoon salt 1 1/2 cups diced apples 1 cup all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 tablespoon ground flax, optional chopped walnuts, optional
*I've never used the buttermilk. Instead I squeeze a good tablespoon or so of fresh lemon juice into the milk and let it set while I dice the apples. Also, I leave the extra lemon in my diced apples so they don't turn color and to add a little zing to the apples.
Cream softened butter with the sugar and egg in a large mixing bowl. In a smaller bowl mix all of the remaining dry ingredients. And the buttermilk to the butter/egg mixture then fold in the dry ingredients and the diced apples. Mix in the walnuts. (I save a few to put on top of each muffin.) Fill each muffin cup about 2/3 full. Bake at 375 degrees for 20 minutes or until golden brown. Enjoy!