Muffins..no Pancakes....no, Muffins!

These muffins smell like pancakes.

Well they do!

Look at the batter: quick bread/muffin batters are a whisper away from a pancake. I make my pancakes without sugar (why do you need it with all that syrup that's gonna get poured on top?); here we add the sugar in the batter and a bit on top for some crunch and sweetness.

This muffin is really moist from so many apples, flavorful from the cinnamon and whole wheat, and really easy to throw together.

I needed to make breakfast for a dozen colleagues and I've been sick for days. They were on the cooling rack before I knew it and lifted my spirits with the flowery mess (can't bake without that) and the aroma of pancakes. . . I mean, muffins.

WW Apple Muffins
makes 30 muffins

2 cups all-purpose flour
2 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
12 Tbs (1 1/2 sticks) unsalted butter, room temp
3/4 cup granulated sugar
1/4 cup plus 3 Tbs dark brown sugar
2 eggs, beaten
2 cups nonfat plain yogurt
3 huge apples, peeled cored and chopped

Preheat the oven to 400 degrees Fahrenheit. Line or grease 30 muffins cups.

In a bowl, mix the flours, baking powder and soda, salt, and cinnamon. Set this aside, and move to the Kitchenaid mixer. Cream the butter, regular sugar, and 1/4 cup of the brown sugar together. Add the beaten eggs, scraping down the sides once. Add the yogurt and lightly mix. Slowly add the dry ingredients and the apple chunks. Try not to overmix, just barely incorporate.



Drop the batter into the muffin cups and sprinkle with the 3 Tbs brown sugar. You may not need all of it, you may want more. Your preference.

Bake for 20 minutes, rotating the pans midway through. The muffins are done when a toothpick inserted in the center comes out clean. Cool on a rack before storing in an airtight container. They should keep for several days.

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