Apple Cinnamon Muffins
- 2 cups all-purpose flour (I used 1 cup whole wheat flour and 1 cup white flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup firmly packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1 cup apple, peeled, and cubed into 1/4-inch pieces
- 1 cup buttermilk (if you don’t have buttermilk, you can use regular milk plus 1 tablespoon of vinegar)
- 1 egg, slightly beaten
- 1/4 cup (1/2 stick) unsalted butter, melted
Preheat your oven to 400 degrees. Lightly grease a standard sized 12-muffin tin or line it with paper muffin-pan cups.
In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar, cinnamon, and apple. Make a well in the center. In a medium-sized mixing bowl, combine the buttermilk, egg, and melted butter. Add the wet mixture all at once to the well in the dry ingredients. Stir just until the dry ingredients are moistened and everything is combined. Do not overmix–it is okay if the batter is lumpy. Spoon the batter into muffin cups, dividing it evenly.
Bake in a preheated oven at 400 degrees for 20 to 25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Cool the muffins in pan for 5 minutes. Run a knife or spatula around the edges of the muffins. Remove them from the tin and serve warm. Enjoy!
Recipe adapted from The Family Circle Cookbook: New Tastes for New Times, 1992 edition