Whole Wheat Muffins

​8 Tbs (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup light brown sugar
1 large egg
1 cup plain low-fat yogurt
1 cup whole wheat flour
1 cup AP flour
1 ts baking powder
1 ts baking soda
1/4 ts salt
1 ts ground cinnamon
1/2 ts ground nutmeg
1/4 ts ground cloves
3 each large apples (Gala, Fuji, Granny Smith), small diced
Demerara sugar to sprinkle on top 



Servings: 12-14 muffins
Preparation time: 20 min
Baking time: 25-30 min

Directions:
- Preheat the oven to 375F.
- Using a mixer, beat the butter and two kinds of sugar for 5 minutes.
- Beat in an egg.
- Add yogurt and mix on a medium speed.
- Add all dry ingredients (flour, baking, powder, baking soda, salt, and spices), beat until the batter is mixed well.
- At the end add the diced apples and mix thoroughly.
- The batter should be thick.
- Use an ice cream scoop to portion the batter into a muffin tin.
- Sprinkle each muffin with Demerara sugar.
- Bake for 25-30 minutes.
- Check for doneness with a toothpick and pull out the muffins to cool down.

Adapted from Jenn Segal

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