The Muffin Chronicles Part 3: Apple (& Pear?) Muffins

We started out making these with no fruit at all, as a fall spice muffin.  Then my daughter had her baking-loving friend sleep over one night.  She's is my favorite sleepover guest since the evening always involves making something great either for dessert or for breakfast the next morning.  This friend suggested the addition of diced apples, and we've never gone back.

Start by preheating the oven to 350°.

Then mince up some apple, and maybe pear if it happens to be around. I had parts of two apples left from chopping the rest into salads during the week, and a sad pear.  I was only able to salvage a small chunk of the pear, but I wouldn't want to use too much anyway since they're so much moister and mushier than apples.  In total I used somewhere between 1/2 and 2/3 cup of finely chopped fruit. 

Next, combine in a large bowl (to which you'll eventually add the dry ingredients):
1/2 c. sugar
1/2 c. milk
1/3 c. vegetable oil and
1 egg

Then add:
1 c. whole wheat flour
1/2 c. white flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg and
1/4 tsp. cinnamon

Stir just enough to combine. 

Then fold in the fruit.

The first few times we made these, we went back and double checked that we'd measured correctly.  The batter is extremely dense- more like bread, or even cookie dough.  The thickness does make it easier to get it into the muffin cups, which should be about 2/3 full.  Sprinkle lightly with cinnamon sugar. 
Bake for 15 minutes.
The whole recipe has approximately 285 g. carbs if you use the equivalent of one average apple and depending on how heavy-handed you are with the cinnamon sugar.   I ended up with 35 mini muffins which mathed out to approximately 8 carbs each. 
They're even more fun if you're fortunate, as I was, to find holiday themed baking wrappers in your pantry!

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