One of our favorite fall recipes, these muffins are simple, delicious, and a great way to make use of fresh apples.

STEP ONE – Preparations

1. Take a stick of butter out of the refrigerator to soften.
2. Set the oven to 375°F with a rack in the middle.
3. Lightly spray or paper cup 12 muffin tins.
4. Get out a stand mixer and a medium bowl.
5. Set up a cooling rack.

STEP TWO – Prepare the Wet Ingredients

Ingredients:

5 tablespoons of unsalted butter
1 cup of sugar
2 eggs
2 teaspoons of vanilla
⅓ cup of milk
2 cups of apples, diced or grated

Instructions:

1. Cream the butter and sugar in the stand mixer, starting on low and moving to medium speed for 3 minutes.
2. Add in the eggs and mix until they’re fully incorporated.
3. Add in the vanilla and milk and slowly mix them in.
4. Peel, core, and dice or grate the apples.
5. Add the apples to the batter and hand mix them in.

STEP THREE – Prepare the Dry Ingredients

Ingredients:

2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of fine sea salt
1 teaspoon of cinnamon

Instructions:

1. In the bowl, mix together the flour, baking powder, salt, and cinnamon.

STEP FOUR – Combine and Bake

1. Combine the dry and wet ingredients and mix to just incorporate.
2. Divide the batter among the 12 muffin tins, filling them ⅔ to ¾ full.
3. Sprinkle the tops with raw sugar or cinnamon sugar.
4. Bake for 20 minutes until the muffins are golden brown. You can check their doneness by sticking a toothpick in the center. If it comes out clean, you’re good to go!
5. Remove the muffins from the tins and place them on the cooling rack.

Recommended serving size: 1 muffin

Exchanges: 2 starch, 1 fat