Apple muffins

 

Makes 12 muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup firmly packed brown sugar
• ¾ teaspoon cinnamon
• 1 medium-size Granny Smith apple, pared, cored and cut into ¼-inch cubes (about 1 cup)
• ½ cup chopped walnuts
• 1 cup buttermilk
• 1 egg, slightly beaten
• ¼ cup unsalted butter, melted

1. Preheat oven to 400F ; grease 12 muffin-pan cups (½ cup capacity).
2. Combine flour, baking powder, baking soda, salt, sugar, cinnamon, apple and half the walnuts in large bowl ; make well in center.
3. Combine buttermilk, egg and melted butter in medium-size bowl ; add wet mixture all at once to well in dry ingredients.
4. Stir just until dry ingredients are moistened ; do not overmix, batter will be lumpy.
5. Spoon batter into muffin cups, dividing evenly ; sprinkle with remaining walnuts.
6. Cups will be quite full.
7. Bake in preheated oven for 20 to 25 minutes, or until lightly golden and wooden pick inserted in center comes out clean ; tent with aluminium foil if muffins brown too quickly.
8. Cool muffins in pan on wire rack for 5 minutes ; run knife or thin metal spatula around edges of muffins and remove from the pan.
9. Serve warm.

BON APPÉTIT