and the muffin extravaganza continues...

Lately I've been on a muffin/cupcake kick. The other night I wasn't tired enough to go to bed and Dave was working, so I decided to make these apple cinnamon muffins. The picture was taken with my iPhone hence the crappy photo quality, but they tasted pretty good! They were moist and the tartness from the granny smith apples tasted really yummy with the sweet muffin batter.

~1 1/2 cups whole wheat flour

~1 1/2 teaspoons baking powder

~1/2 teaspoon baking soda

~1 1/2 teaspoons ground cinnamon

~1/4 teaspoon ground nutmeg

~1/4 teaspoon salt

~2 large eggs

~1 cup fat free buttermilk

~2/3 cup brown sugar

~2 tablespoons melted butter or margarine

~2 tablespoons vegetable oil

~1 teaspoon vanilla extract

~3 medium granny smith apples, peeled and chopped

Mix all ingredients together. Bake at 400 degrees for about 22-25 minutes. Take them out when they are still a little bit gooey, so they will be moist. Let cool for a few minutes before taking them out of the muffin tin. Enjoy! This mixture made 12 muffins.

Yesterday morning I made egg muffins. How cute are they? I whisked 4 eggs, about 1/2 a cup of milk, chopped tomato, diced chicken breast, shredded cheese (any type you want- we happened to have Mexican style) onion salt, and pepper. Fill each muffin cup in the tin almost to the top and bake at 375 degrees for about 10 minutes (keep an eye on them). Let them cool for a few minutes before serving. Enjoy!