Apple-Cinnamon Wheat Muffins

Sometimes I get into muffin mode: making muffins until Ryan and I can't even look at another muffin. They are delicious and so easy to make, it's difficult to stop making and eating them until we have gone too far! I made them on Saturday, had leftovers on Sunday, and made them again today. I did make a couple of changes to the batch I made today and used wheat flour and honey; and we're thrilled with the results! Enjoy!

Apple Cinnamon Wheat Muffins

3/4 cup milk

1/4 cup vegetable oil

1 egg

1 tablespoon honey

2 medium apples, peeled and chopped

1 1/2 cups all-purpose flour

1/2 cup wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

Line 12 medium muffin cups pan with paper cups or grease the bottoms only with vegetable oil or cooking spray.

Whisk together milk, oil, egg, and honey. Add in all at once: all-purpose and wheat flour, sugar, baking powder, salt, and cinnamon just until the batter is moist. There will be lumps. Fold in apples. Use an ice cream or cookie scoop to fill muffin cups with the batter. You will need one scoop if using the ice cream scooper, and two if using the cookie scoop to fill the cups. Using the scoops results in evenly sized muffins. If you use a spatula, just do the best you can to even the muffins so they cook at the same rate.

Bake for 20 minutes, until golden brown on top. If in paper cups, remove immediately from the pan. If pan was greased, leave until slightly cooled (about 5 minutes) before removing from muffin pan.

Ryan and I like big chunks of fruit in our muffins, so we leave the pieces quite large. Cutting them smaller is just fine too.