Apple Buttermilk Muffins
These muffins will fill your kitchen with a delicious apple and cinnamon aroma. They make a wonderful breakfast item served with a piece of fruit or some yogurt, or try packing them in your lunch or as an after school snack.
Makes 12 muffins.
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup liquid honey
2 eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup buttermilk
1 1/2 cups flour
2 apples, peeled, seeded and cut into small chunks
1/2 cup chopped pecans
*If you do not want to use nuts in this recipe, try adding 1/2 cup of raisins or dried cranberries.
Preheat oven to 375 degrees. In a mixing bowl, using an electric mixer, cream butter until smooth. Add brown sugar and honey. Add eggs and vanilla, scrape bowl. Add salt, baking powder, baking soda and cinnamon. Alternately add flour and buttermilk. Add chopped apples and pecans and mix just until combined.
Spoon batter into prepared muffin cups, filling 2/3 full. To garnish, place a few chopped apples or pecans on the top of each muffin before putting into oven. Bake in a 375-degree oven for 20 to 25 minutes or until toothpick inserted into center of muffin comes out clean. These muffins are delicious served warm. Store muffins in refrigerator for three days or freeze for up to a month.
Per Serving: 232 calories, 32.8 grams carbohydrates, 3.6 grams protein, 10.4 grams fat.