BUTTERSCOTCH-APPLE-WALNUT MUFFINS

1/2 cup whole-wheat flour
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
2 large eggs
1 cup canola oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
4 cups chopped Granny Smith apples
3/4 cup butterscotch chips
1 cup chopped walnuts

Preheat oven to 350 degrees.
Grease 12 muffin tin cups or line 12 cups with paper liners; set aside.

In a bowl mix the flours, cinnamon, and baking soda together; set aside.

In a large mixer bowl beat the eggs and add the canola oil, both sugars, vanilla extract, and apples mixing well.  Add the flour mixture and mix just until moistened.  Stir in the butterscotch chips and walnuts.  Spoon the batter into the prepared muffin cups.

Bake muffins for 15 to 20 minutes at 350 degrees.  Muffins are done when a wooden toothpick inserted in the center comes out clean.  Remove to a wire rack to cool.

 

This is a file photo.