My New Favorite Muffins: Apple Muffins

I love muffins. They're easy to whip up, easy to play with different flavors, and it's easy for even the littlest of helpers to "help" (as long as you  don't mind losing some of your dry ingredients...I have to remind myself to relax when this happens). Today I was thinking that it was high time for me to whip up a batch, but I was out of my "usual suspects" ingredients like overripe banana and pumpkin puree. Something with applesauce perhaps? A plain old muffin? What to do? Then I checked Facebook and a friend of mine posted a link to her blog and the muffins I never knew that I wanted. It's a nice-looking blog with some great recipes, so check it out when you've got a chance.

Here is a link to her original post:
http://perkinsgoodeats.blogspot.com/2009/09/whole-wheat-apple-muffins.html?spref=fb

And here is my version of the recipe because it would be highly out of character for me to follow a recipe precisely.

Whole Wheat Apple Muffins

Dry Ingredients:
1 cup oat flour (the original recipe calls for all-purpose, but oat adds a lovely flavor)
1 cup whole wheat pastry flour (use regular whole wheat flour if you don't have pastry, I did)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup ground flax meal (optional)

Wet Ingredients:
3/4 cup buttermilk or soured milk (1 tbsp lemon juice or vinegar plus enough milk to make a cup)
2/3 cup packed dark brown sugar
1/2 unsweetened apple sauce
2 egg whites or 1 whole egg
2 tbsp canola oil

Add-ins:
1 cup finely chopped and peeled apple
1/2 cup sliced almonds

Mix the dry ingredients in one bowl, and mix the wet ingredients in another. Pour wet into dry and and fold in gently, just until evenly moistened. Don't over mix. Add 1 cup finely chopped and peeled apple and sliced almonds and fold in. Pour into 12 regular sized muffin tins that have been sprayed with non-stick spray. Bake at 400 for 20 minutes. Put on wire rack to cool.

Rosemary