Whole Wheat Apple Muffins

I tend to talk about the weather a lot on here.

But it seems to me that weather and food go hand-in-hand...don't you think?

Fresh lemonade = summer, 

warm applesauce = fall, 

hearty soup = winter, 

carrot cake = spring,

homemade bread = cold, rainy days,

and fresh, raw vegetables = hot, dry days.

Anyway, the weather's been a lot milder since my last post,

when I complained about informed you of the icy cold temperatures over here.

Although the temps have been milder, there's been a whole lot of grey outside.

So if you're experiencing some drab days too, you should make these.

Nothing like a fresh, warm muffin with soft bits of apple to cheer you up!

Whole Wheat Apple Muffins

Adapted from King Arthur Flour

Makes 12 large muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 teaspoon salt

1 Tbsp cinnamon

1/2 cup unsalted butter, softened

1/2 cup white sugar

1/4 cup brown sugar (light or dark), packed + more for sprinkling

1 large egg, lightly beaten

1 cup plain, nonfat yogurt

2 large apples, peeled, cored, and diced (I like big chunks!)

Preheat oven to 450.  Grease 12 muffin cups, or fill with cupcake liners.

Whisk together flours, baking powder, baking soda, salt, and cinnamon; set aside.

In a separate bowl, cream butter and add sugars; beat until fluffy.  Mix in egg and yogurt.  Stir in dry ingredients until just combined and gently fold in apple chunks.

Divide batter evenly between muffin cups and sprinkle brown sugar on top (about 1/4 cup or less).  Bake for 10 minutes, turn oven down to 400, and bake for an additional 5-10 minutes; until toothpick inserted in middle comes out clean.  Cool in muffin pan for 5 minutes, then turn out onto wire rack to finish cooling.