Whole Wheat Cinnamon Apple Muffins

The smell of homemade muffins being baked is simply one of my favorite smells. We eat muffins quite often in our household. They are perfect for a small snack, but we tend to eat them for breakfast with some form of protein and some fresh fruit. These are a great Spring like muffin in my opinion. They are light, fluffy, and delicious!

You can wrap leftover muffins in some saran wrap and freeze them. You will defrost them in the microwave for 20 to 30 seconds or you can turn your oven to 325 and heat them for about 20 minutes.

Whole Wheat Cinnamon Apple Muffins
Serves: 12-16 muffins or 20-24 mini muffins
Adapted by: http://www.lovintheoven.com/2011/10/whole-what-cinnamon-apple-muffins.html

Ingredients:
2 cups whole wheat flour OR white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon lite salt
1 tablespoon ground cinnamon
1/2 cup butter, softened (I use light margarine sticks)
1/2 cup sugar
1/2 cup brown sugar, divided
1 large egg
1 cup reduced fat sour cream
2 large apples, cored and chopped into chunks

Directions:
-Preheat oven to 450 degrees and line muffin cups.
-Cream together butter and sugar, and 1/4 cup of the brown sugar. Mix in the egg and sour cream..
-Stir in the flour, baking powder, baking soda, salt, and cinnamon just until the mixture is combined and moistened. Do not over stir!
-Stir in the apple chunks.
-Pour batter evenly into lined muffin cups. Sprinkle the remaining brown sugar on top of all the muffins.
-Bake in the oven for 10 minutes, turn the heat down to 400 degrees, and bake an additional 5 to 10 minutes, or until a toothpick inserted comes out clean.
-Let cool and have a muffin

Enjoy! :)

*Tip: If you are using mini muffin pans, you won't cook them as long as you would if you were doing larger muffins.