Whole Wheat Apple Muffins

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar, divided
1 egg, lightly beaten
1 cup buttermilk or yogurt
2 large apples, peeled, cored and coarsely chopped

Preheat oven to 450 degrees F. Grease and flour 18 muffin cups.

Mix together the flours, baking powder, baking soda, salt and cinnamon and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the dark brown sugar. Beat until fluffy. Add the egg and mix well, stopping once to scrape down the sides of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among 18 muffin tins and sprinkle the top each muffin with the remaining 1/4 cup brown sugar. Bake for 10 minutes, then turn the heat down to 400 degrees F and bake for another 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for 5 minutes in the tins, then turn them out onto a wire rack to cool completely.

Makes 18 muffins
One muffin = 4 WW Points