APPLE-WALNUT MUFFINS

 Filling:

2 tbsp butter
1/3 cup packed brown sugar
1 tbsp white whole-wheat flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups peeled, cored, diced apples
1/2 cup finely chopped walnuts

Melt the butter in a 2-quart saucepan; stir in the sugar, flour, cinnamon and nutmeg until smooth. Add the apples and cook over medium-low heat 10 minutes or until tender. Stir frequently during cooking. Remove from the heat and add the walnuts, stirring to combine. Set aside to cool.

Preheat oven to 350 degrees.
Grease or line with paper liners, 12 jumbo muffin cups or 24 regular muffin cups; set aside.

Muffins:
3/4 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
2 cups white whole-wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups low-fat sour cream
1/4 cup granulated sugar
1/4 tsp ground cinnamon

Combine the cinnamon with the 1/4 cup granulated sugar; set aside.

In a mixer bowl, blend the butter and 1 1/2 cups sugar until creamy. Add the eggs, one at a time, beating well after each one. Beat in the vanilla extract.

Combine the flours, baking soda, baking powder and salt; add to the creamy mixture alternately with the sour cream.

Spoon 1/4 cup of the batter into each jumbo muffin cup. (For the regular muffin cups, fill cups half full then add 1 rounded teaspoon of the apple filling. Top with the remaining batter.) Divide the apple filling evenly between the muffin cups by spooning into the center of the batter - do not spread, just drop into center. Top with the remaining batter.

Sprinkle the sugar/cinnamon mixture evenly over the muffin tops.

Bake at 350 degrees for 25-27 minutes or until done for jumbo size, less for regular. Remove from oven and allow to cool in the pans for 5 minutes before removing to wire racks to cool completely.

Note: File Photo