Buttermilk Apple Muffins

1/2 cup whole wheat flour
1 cup  all-purpose flour

1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup Smart Balance buttery spread
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1 cup buttermilk 
2 cups peeled, diced apples


Preheat the oven to 450°F. Prepare muffin cups with grease and flour or muffin liners and set aside.

Mix together the flours, oat bran, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the buttery spread and add the sugars. Beat until fluffy. Add the egg and mix well, scraping sides as needed.  Mix in the buttermilk gently. Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups.  Bake for 10 minutes. Lower heat to 400°F, and bake for an additional 5 to 10 minutes (or until a toothpick inserted into the center of a muffin comes out clean). Cool the muffins.  Remove from pan and serve.


Makes 15.

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