Whole Wheat Apple Cinnamon Chip Muffins

Winter Storm Leon hit the Outer Banks and we actually have some serious snow and ice. Anytime there's enough snow to make a snowman I'm a happy girl. It also puts me into baking mode so while my hubby saws some serious logs on the couch, aka naps, I'm making a batch of Whole Wheat Apple Cinnamon Chip Muffins. These puppies are YUMMY! They're good for you, use a nominal amount of oil and sugar compared to most muffins and they satisfy that sweet tooth without making you feel too guilty. Perfect to have as a breakfast muffin or dessert with coffee or tea. Did I forget to mention that my house smells amazing?! If I could only invent blog and sniff you'd be able to smell the goodness. Maybe next time ;)

Whole Wheat Apple Cinnamon Chip Muffins

3 Tbsp Oil

1 C Finely Chopped Apple

1/2 C Brown Sugar

1/4 C Honey

1 Large Egg  

3/4 C Plain Yogurt or Sour Cream

2 tsp  Vanilla

1 1/3 C Whole Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda

1 tsp  Baking Powder

1 tsp  Cinnamon

3/4 C Cinnamon Chips

 

Preheat oven to 425 degrees. Grease two mini muffin tins or one large one and set aside. In a bowl stir together the oil, apple, sugar, honey, egg, yogurt or sour cream and vanilla. Set aside. In another bowl combine the flour with salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry and stir just until combined. Fold in the cinnamon chips being careful not to over mix. Divide the batter evenly into muffin cups and place in the oven. Bake for 5 minutes and reduce the oven temperature to 375. Continue to bake for 12-14 minutes or just until done. Be careful not to over bake! A toothpick inserted in the middle may still be slightly gooey but the muffins will continue to cook while they cool so do not continue to bake any longer. You really can't wait for the toothpick to be totally clean, it'll be just slightly sticky. Remove from the oven and cool for 5 minutes in the muffin tin before gently removing and placing on a cooling rack. These will last in an airtight container at room temperature for 4-5 days or in the freezer at least 3 weeks.

Applesauce works in place of the fresh apples, but you may need to use only 3/4 C for the desired consistency.