Sparkling Ink: { whole wheat apple muffins }

After a lovely weekend, it's time get back to the weekly routines. I have to say, I actually enjoy Mondays - they are always the beginning of a new busy week. The weekends wouldn't really feel the same without a work week leading into them.

These muffins add some spice in between those busy hours. Make a batch tonight, and have a special treat to take on the go tomorrow morning. Have a wonderful start of the week!

Ingredients (makes 16-18)

- 2 cups (4.8 dl) fine whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup (1.2 dl) butter, room temperature
- 1/2 cup (1.2 dl) sugar
- 1/2 cup (1.2 dl) brown sugar
- 1 egg
- 1 cup (2.4 dl) yogurt
- 2 large apple

Combine flour, baking powder, baking soda, salt and cinnamon. I used fine whole wheat flour, but you can choose to use coarser flour and add a bit of all purpose flour in with it.

In a separate bowl using an electric mixer, beat room temperature butter, sugar and half of the brown sugar (1/4 cup) until fluffy and creamy color. Beat in the egg. Stir in the yogurt just until combined.

Start gradually adding the dry ingredient mixture in, mixing with a slow mixer speed. Stir the rest in using a rubber spatula. Fold in peeled and cubed apples.

Spoon the batter into metal muffin tin lined with paper muffin cups. Sprinkle the muffins lightly with the remaining brown sugar.

Bake at 450 F (230 C) for 8 minutes, lower the oven temperature to 400 F (200 C) and bake for 5-10 minutes until golden. A toothpick should come out clean when inserted in the middle of a muffin. Serve warm with a latte.

{ recipe adapted from smitten kitchen }