Whole Wheat Apple Muffins


1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 cup unsalted butter - room temperature
1/2 white sugar
1/2 cup brown sugar - packed (1/4 cup is for the topping)
1 egg lightly beaten
2/3 cup skim milk
1/3 cup pumpkin spice creamer *
2 large apples - peeled, cored and chopped

Fill 12 muffin tins with muffin cups and set aside. Preheat oven to 450 degrees F.

Mix together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

With a mixer in a large bowl, cream the butter, white sugar and 1/4 cup brown sugar until it’s fluffy. Add the egg, milk and creamer. Mix well. At this point my butter/milk mixture looked odd. There was separation with the milk and butter but once I finished the next step it combined well and everything was fine.

Slowly add the flour mixture to the butter mixture and beat until combined. Fold in the apple pieces and evenly distribute.

Pour batter evenly into 12 muffin tins and top evenly with remaining brown sugar. Bake for 15 minutes. Insert a toothpick into the center of a muffin and if the toothpick comes out clean remove from the oven and cool. If not, bake an additional 5 minutes then check again. Repeat if necessary.
* The original recipe called for 1 cup of buttermilk which I didn’t have. So I used the 2/3 skim milk and 1/3 pumpkin spice creamer. It tasted yummy but if you have a cup of buttermilk you can use that.