it takes two

A healthy muffin walks a fine line. I made these a week ago (to go with the fresh butter), and they were decidedly healthy (not in a good way). The second time around I think I got things just right. These muffins have plenty of caramel-y apples and are nice and moist. A little bit of whole wheat flour gives them a toothsome heartiness just right for this time of year.

Apple Muffins
(makes 12+)

2 cups unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 cup milk
1/3 cup yogurt
2 eggs, lightly beaten
1/3 cup melted butter or coconut oil
1 or 2 teaspoons ground ginger
1/2 teaspoon cinnamon
dash nutmeg
2 teaspoons vanilla extract
2 cups diced fresh apples

Preheat oven to 375 degrees and grease a muffin tin. In a medium bowl combine the dry ingredients. In a larger bowl combine the butter, milk, yogurt, butter or oil, and the vanilla. Gently fold the dry ingredients into the wet, stirring as little as possible. Next, gently fold in the apples. Spoon into the muffin tins. Bake for 20 – 25 minutes, or until golden brown. These muffins keep fine for a day or two, but are best enjoyed 10 minutes after they come out of the oven.