Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup low-fat or fat-free sour cream
1/4 cup Olio extra virgin olive oil
1 teaspoon vanilla extract
1 cup finely diced, peeled apples, such as Granny Smith or other tart apple
1/2 cup finely chopped walnuts
Directions:
Preheat oven to 375 degrees F. Line 12 muffin cups with foil cup
liners or spray with cooking spray. In a large bowl, combine flours,
sugar, baking powder, cinnamon, allspice, baking soda, and salt. Make
a well in the center of the dry ingredients. In a separate bowl, whisk
together eggs, sour cream, olive oil, and vanilla extract. Add the wet
ingredients to the dry ingredients and stir just until moist. Gently
fold in apples and walnuts. Divide batter into prepared muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center
of a muffin comes out clean. Let cool in the pan for 5 minutes. Remove
from the pan and cool completely on a wire rack. Store in an airtight
container for up to 5 days or freeze up to 1 month.
Makes 12 muffins.