Apple Butterscotch Muffins

One of my best friends, Mama M G, has been tweaking her muffin recipes for the last couple of years. She makes great muffins, but like most of us homecooks, she enjoys challenging herself to tweak the recipe 'just a bit'. She came over a week ago today, with a new batch of muffins to share and declared that she'd finally perfected her recipe, which means she is content to stop tweaking.

One bite into these mouthfuls of joy and I knew she was right! These are moist, and sooo flavourful and just too darn delicious to stop at one, yet healthy that you don't feel guilty eating three. Trust me, I know!

Enjoy! Let me know how it goes and I'll pass on your feedback to Mama M G - who will eventually dip her toe into blogging...


Apple Butterscotch Muffins
Makes 24

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup vanilla yogurt
3 large apples, grated, skins and all
1 cup butterscotch chips
　

Preheat the oven to 450°F.
Line 24 muffin cups and set aside.

Mix together the flours, baking powder, baking soda and cinnamon, and set aside.

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix. Mix in the yogurt. Stir in the dry ingredients and fold in the apple. Next add the chips.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.

Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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