Apple Cinnamon Muffins (Whole Wheat and Rye Flour)

Sunday morning: outside - 6 degrees and October showers, inside - the smell of freshly baked apple cinnamon muffins. Served mine(s) with buttermilk. 

Recipe makes 12 regular sized muffins.

Preheat oven at 400 F.

In a large bowl combine:

- 1 cup whole wheat flour

- 1/2 cup dark rye flour

- 1 tsp baking powder

- cinnamon

In a medium bowl mix together:

- 2 whole eggs

- 1/2 cup buttermilk

- 1/2 cup agave syrup

- 1/2 cup vegetable oil

- pure vanilla extract

Add the egg mixture to the dry ingredients. Mix until just combined, do not over mix.  Fold in:

- 2 medium size apples (cored, skin on) grated

Line 12 muffin cups with paper lining and fill them with the batter. 

Place in the oven and bake for ~ 20 minutes, until the tops are golden brown, and a toothpick inserted in the center comes out clean.

Nutrients per 1 of the 12 muffins:  Calories: 192, Total Fat: 9.6g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 19 mg, Total Carb: 25.7g, Dietary Fiber: 3g, Sugars: 2.9g, Protein: 3.1g

Vitamin C: 2%, Calcium: 2%, Iron: 4%