Whole Wheat Cinnamon Apple Muffins

Note to self: Don't wait over 5 years for a doctor's check up. I had to go in to get a physical/TB test for working with kids and they seriously hit me with the big bomb. Since they didn't have any of my medical history from Southern California yet, they asked me a ton of questions and suggested that I get 4 shots and other "girl" check ups.

I'm up to date on everything BUT my shots so I figured that since I was going to get my TB test, why not get everything done at once? Terrible idea. The nurse asked me which arm I wanted to feel sore and which one I wanted to feel pain. I remember getting all my tetanus shots before going to middle school and didn't recall they were a big deal, so I told the nurse to do two shots in my left arm and one in my right. Boy, was I in for a treat!

My HPV shot was really painful and the tetanus shot left my arm aching for days! I don't remember shots hurting this bad. I have to do this two more times for my tetanus shots. I'm not scared of needles; I used to donate blood every 8 weeks back at UCLA, but holy cow! If you haven't gotten your tetanus shots in the past five years, think about doing so cause apparently it's a "new" one. It always is.

This muffins came out of the oven leaving me a bit wishful. Clearly, I added way too many apples since the batter::apple ratio was off. It tasted fine, but it was more like eating apple chunks lightly dipped in batter. Not what I was going for. I used three apples, but I'd recommend sticking to one! Adapted from Rather Be Baking.

Whole Wheat Cinnamon Apple Muffins
Click here for a printable recipe
Makes 16 to 18 muffins


Ingredients

• 2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup butter, softened
• 1/2 sugar
• 1/2 cup brown sugar, divided
• 1 large egg
• 1 cup sour cream
• 2 large (or 3 small) apples, cored, and coarsely chopped

Directions

1. Preheat the oven to 450°F and line 18 muffin cups.
2. Cream together the butter and sugar, and 1/4 cup of the brown sugar. Mix in the egg and sour cream. 
3. Stir in the flour, baking powder, baking soda, salt, and cinnamon until just moistened.
4. Stir in the apple chunks. Sprinkle remaining 1/4 cup of sugar evenly on top of all the muffins.
5. Pour the batter evenly into the muffin cups. Bake for 10 minutes, turn the heat down 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.