Apple Cinnamon Muffins

• 1 1/3 cup of all purpose whole wheat flour
• 1 cup of all purpose white flour
• 3 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup sugar
• 4 small apples, peeled and finely chopped
• 1 cup milk
• 2 eggs, scrambled
• 8 tsp butter, melted

• 1/2 cup flour
• 1/2 cup sugar
• 2 tsp ground cinnamon
• 1/4 cup room-temp butter

Pre-heat your oven to 400 degrees F.

As always, get one bowl for your dry ingredients, and a separate one for your wet ingredients. Sift your whole wheat and white flour into your first bowl with baking powder, salt, sugar and cinnamon. Add your finely chopped apples. If you're using canned baking apples, make sure you strain them and use the equivalent of 2 apples instead of 4. This will keep your muffins from retaining moisture and having that dough-ey texture.

Stir the milk, egg and butter in your other bowl and mix well. Slowly add your wet ingredients to your dry ingredients and mix just until there is no loose flour. DON'T OVER-MIX!

Place your muffin paper liners into your muffin pan and spray the inside of the papers with a non-stick butter spray. Fill the paper liners 3/4 of the way full.

In a clean bowl, mix your crumble topping ingredients in a bowl until all of it sticks together. Crumble this mixture evenly on top of your batter. Bake for 20 to 25 minutes -- Always check the center of the muffin with a toothpick. Once it comes out clean -- you're good to serve them warm!