Whole Wheat Breakfast Muffins

Heat oven to 400 degrees.

Combine and set aside:
2 Cups Whole Wheal Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon

In separate bowl, cream together:
1 Cup Brown Sugar
1/4 Cup (1 Cube) Butter, softened
2 Eggs (one at a time)

Add:
1 Cup Applesauce
1 Teaspoon Vanilla
3/4 Cup Buttermilk (or 3/4 Cup Milk with 1 Tablespoon Lemon Juice stirred in)

Add dry ingredients to wet ingredients and stir gently just until the flour disappears.

Fold in:
2 Apples, peeled, cored and cut into 1/4 " pieces (about 3 Cups)

Prepare muffin tins with non-stick cooking spray.  Fill with muffin batter, about 2/3 full.  Bake in 400 degree oven about 20 minutes or until center bounces back when touched.

Note:  My family loved these muffins! They are moist and chewy. I tried one batch with the apples and one batch without.  They were delicious either way.  Other suggested variations are to use zucchini or blueberries.  You can also use one cup of white flour in place of one cup of whole wheat flour, if you'd like.  We did total whole wheat and the grandkids came back for seconds and thirds!

Bosch Universal Plus Mixer and Nutrimill grain mill are available through www.harvesthouse.us.