What's for Breakfast? Apple Cinnamon Buttermilk Muffins

This is a slightly modified recipe from Vegetarian Cooking for Everyone by Deborah Madison, Broadway Books, 1997. You can vary the type of fruit depending on what you have on hand. The buttermilk gives the muffins a nice, light texture.

Ingredients:

2-1/2 cups all-purposes or whole-wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1 cup peeled and finely chopped apple (I used one small Cortland apple.)
2/3 cup packed brown sugar
2 eggs lightly beaten
1-1/3 cups buttermilk
1/3 cup canola oil or melted butter
1 tsp vanilla

Preheat oven to 375 degrees. Grease muffin tins or use liners.
Mix the dry and and wet ingredients in separate bowls. (I included the sugar with the wets. Don't know if that is proper baking etiquette or not. ) Combine dry with wet and mix with a rubber spatula until moistened. The batter will be lumpy. Spoon batter into tins and bake for 20-25 minutes. Makes 12-18 depending on how full you fill the tins.

Enjoy!