Apple Pumpkin Muffins

Serves: 12 muffins

• 1 cup unbleached all-purpose flour + 1/2 cup whole wheat flour
• 1/3 cup old fashioned oats + extra for topping (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• cinnamon, ground cloves, ground nutmeg, & ground allspice to taste (I didn’t measure on these, I just sprinkled a little of each on my apple as I was sauteing them, & then added what I can only guess is ½ to 1 tsp of each to the batter as well)
• ¾ cup pumpkin puree
• ½ cup milk
• ½ cup brown sugar
• 2 Tbsp olive oil
• 1 large egg
• 1 tsp pure vanilla extract
• 2 apples, peeled, cored and diced (or grated)
• 1 Tbsp unsalted butter (for apples) + 1 Tbsp melted unsalted butter

1. Preheat oven to 375 degrees and line muffin tin with paper liners.
2. Saute apples in a skillet with 1 Tbsp. butter and a sprinkle with spices until soft (3-5 minutes or so). Set aside.
3. In a large mixing bowl, combine pumpkin puree, milk, brown sugar, olive oil, egg, and vanilla extract.
4. Carefully add flour, baking powder, baking soda, salt and more spices over wet ingredients and stir until just combined (try not to overmix).
5. Add apples and oats and stir again until just combined. Fill muffin tin to the very top. Sprinkle oats on top (optional).
6. Bake for 18-22 minutes, until golden brown and toothpick inserted in the middle comes out clean. Cool completely and then store in an airtight container.

Nutrition: Total Calories - 166; Calories from Fat - 50 (aprox. 30%); Total Fat - 5.5g; Saturated Fat - 2g; Trans Fat - 0g; Cholesterol - 21mg; Sodium - 130mg; Total Carbs - 26.3g; Dietary Fiber - 2g; Sugars - 9.3g; Protein - 3.4g; Overall grade based on 2000 calorie diet: C+