Apple and Granola Muffin

Apple & Special K Granola Muffins
Adapted from the Pear & Granola Muffin by Everyday Food

1 cup all-purpose flour
3/4 cup whole-wheat flour (I didn't have any wheat flour and used all AP flour. I would like to try it with whole-wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt (I used non-fat Greek yogurt because I had it on hand)
2 tablespoons unsalted butter, melted
3/4 cup granola (I used the Special K Low Fat Granola)
2 cups shredded apple, with skin on (I used Fuji apples)

3/4 cup granola
(See the Everyday Food recipe for alternative topping)

1. Preheat oven to 400 degrees. Spray or place paper liners in a 12-cup standard muffin tin.
2. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and shredded apple.
4. Fill each cup 3/4 full. Sprinkle with granola. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (February 6, 2010):
Original recipe from Everyday Food: