Whole Wheat Apple Muffins

Today happiness is a delicious muffin served with a hot cup of tea, taking in the cool morning breeze. The title of this muffin is a bit deceiving, as it contains 4 different kinds of fruit mixed in. I debated whether or not to simply call them "Fruit Muffins" or not. Regardless, they are scrumptious, healthy, and perfect for a morning such as we've been experiencing here lately.




Whole Wheat Apple Muffins
or Whole Wheat Fruit Muffins

2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
3/4 cup milk
1 egg
1/2 cup applesauce
1 tbsp vegetable oil
1/4 - 1/2 cup brown sugar
1 tbsp honey
1 cup chopped apples (I recommend Granny Smith)
3/4 cup dried fruit (I used raisins, apricots, cherries, and cranberries)

Preheat your oven to 375 degrees and lightly grease one 12-cup muffin tin. I made some Big Daddy muffins too, delicious!

Lightly beat egg in a small bowl. In another bowl mix dry ingredients thoroughly. In a third bowl, mix all of the remaining ingredients. Gently folding in egg. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.

Fill greased muffin tins to the top to ensure you get those delicious, pillowy muffin tops. Bake about 20 minutes until lightly browned.