Apple Harvest Muffins

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



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.