- wheat flour - 1 cup
- flour - 1 cup
- baking powder - 1 teaspoon
- soda - 1 teaspoon
- salt - 1/4 teaspoons
- cinnamon - 1 st. a spoon
- 1/2 cup butter
- sugar - 1/2 cup
- dark brown sugar - 1/2 cup
- egg - 1 piece
- buttermilk or yogurt - 1 cup
- apple - 2 pieces
1. Peel apples, peel and cut into large pieces. Preheat the oven to 230 degrees. Lubricate the muffin mold with 18 compartments and lightly sprinkle with flour, shaking off the excess. Set aside. 2. Mix the flour, baking powder, soda, salt, cinnamon in a bowl and set aside. In a separate bowl, beat an electric mixer with butter, add sugar and 1/4 cup brown sugar. Beat to creamy consistency. Add the egg and mix well, scraping the left side of the bowl. Add the buttermilk (or yogurt) and gently mix. Do not mix the mass too long and intensively - this can lead to the coagulation of buttermilk. Add flour mix and chopped apples, gently mix. 3. Divide the dough evenly among the prepared form compartments, sprinkle the remaining 1/4 cup of brown sugar on top. 4. Bake the muffins 10 minutes, then reduce the heat to 200 degrees and bake for another 5 to 10 minutes, until the toothpick inserted in the center, will not go out clean. 5. Allow the muffins to cool in the form for 5 minutes, then remove them from the mold to the grate until completely cooled.
Servings: 4-6