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Whole Wheat Apple Muffins

Making use of our harvest. These muffins made the house smell incredible. Next time I want to try grating the apple, rather than chopping it.

WHOLE WHEAT APPLE MUFFINS  //  From Smitten Kitchen

1 cup (4 ounces) whole wheat flour

1 cup (4 1/4 ounces) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar

1/4 cup dark brown sugar

1 large egg, lightly beaten

1 cup (8 ounces) yogurt

2 large apples, peeled, cored, and coarsely chopped

• Preheat the oven to 450. Line a muffin tin with muffin cups and set aside.

• Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the yogurt gently. Stir in the dry ingredients and fold in the apple chunks.

• Divide the batter evenly among the prepared muffin cups. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

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