With the family home for Thanksgiving break, it was time to make some treats to have for other meals.  The first were apple muffins to start off Thanksgiving Day.  These muffins come from a recipe I got from a bed and breakfast in Edenton, NC more years ago than I like to remember.  The B & B no longer exists, but its memory lives on in these wonderful muffins.

The original recipe calls for 1/2 cup of chopped nuts, typically walnuts.  My kids do not like nuts in their muffins, so I did not make it with the nuts, but feel free to add them back in, apples and walnuts are a delicious combination.

I have to make a confession, since I promised the good, the bad, and the ugly…I accidentally used the half cup measure instead of the 1 cup measure for the flours.  I was wondering why the dough seemed a bit watery, and the muffins flat rather than puffy.  Then I saw the measuring cup on the counter.  Oops.  But, they still taste really good, even a bit caramelly, so I decided to use this post.  So I will identify in the pictures, where things went wrong.

Skyline Apple Muffins

1 1/2 cups brown sugar, firmly packed

2/3 cup canola oil

1 egg (from Farmer Kim)

1 cup buttermilk

1 tsp salt

1 tsp baking soda

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

1 1/2 cups chopped tart apples

1/2 cup chopped nuts (optional)

Directions

Preheat oven to 350F

Mix together the brown sugar, oil and egg.

In a 2 cup measuring cup, mix the buttermilk, salt, baking soda and vanilla.

Stir and mix thoroughly into sugar mixture.

Add flours and mix until there are no dry spots.

Fold in the apples and nuts, if you are using them.

Bake in greased muffin tins for 30 minutes.

Makes 1 dozen. Enjoy!