Recipe: Wheat Apple Muffins

Lately, things have been pretty hectic around our house.  The weather's been really nice, so I've been trying to maximize how much time Liam and I are playing outdoors.  That means there's been less time to cook since I've been trying to get us out the door very early. 

With the decrease in time for breakfast, I decided that making a batch of muffins would be a smart move.  That way a nutritious breakfast would be ready for us in the morning when we were pressed for time.  These muffins freeze very well if you'd like to make a large batch to use later.  Just defrost on the counter or pop them in the oven/microwave if you'd like them warm.

Wheat Apple Muffins
(makes 12 muffins)

1 1/4 cup of whole wheat flour
3/4 cup of all purpose flour
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 cup of unsweetened applesauce (I like to make my own with Granny Smith apples)
3/4 cup of buttermilk
1/3 cup of natural sugar
1/4 cup of honey
1/4 cup of canola oil
2 large eggs (beaten)
1 teaspoon of vanilla extract
1/2 cup of walnuts (chopped)
1 Granny Smith apple (peeled, cored, and diced into 1/4 inch chunks)
Butter or cooking spray for greasing muffin tins

1.  Preheat the oven to 400 degrees F, and grease muffin tins.
2.  In a large bowl, mix together most of the dry ingredients (both flours, baking powder, baking soda, cinnamon, salt).
3.  In a small bowl, whisk together the wet ingredients (applesauce, buttermilk, honey, oil, eggs, vanilla) and the natural sugar.
4.  Add the wet ingredients to the flour mixture.  Mix until just combined.  Fold in the diced apples.
5.  Fill the muffin tins up to the top.  Sprinkle each muffin with some of the chopped walnuts.
6.  Bake for 20 minutes or until a toothpick comes out clean when inserted into the center of the muffin.