Apple Walnut Muffins

I recently went apple picking and was so overexcited about picking that I ended up with 18 pounds of apples. That’s a lot of pie! To try something different, I made these muffins. The recipe is slightly modified from the South Beach Diet Cookbook. They aren’t overly sweet, so I like to toast them up and add some margarine.

• Ready In: 25 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups whole wheat flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄4 teaspoon salt
• 3⁄4 cup buttermilk
• 3  tablespoons canola oil
• 2  tablespoons brown sugar
• 2  tablespoons sugar substitute (I use granulated Splenda)
• 1  egg, beaten
• 1  medium apple, peeled and diced
• 1⁄2 cup walnuts, chopped

Directions

1. Preheat oven to 400 degrees. Coat 12-cup muffin pan with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.
3. In a larger bowl, combine buttermilk, oil, brown sugar, sugar substitute and egg. Stir in the flour mixture until just combined. Don’t over-mix! Stir in apples and walnuts.
4. Divide batter evenly into 12 muffin cups. Bake 12-15 minutes.