Apple Breakfast Muffins

These muffins are not overly sweet, like so many of today's dessert-style muffins are. And you can make this recipe healthier by substituting up to half of the flour with whole wheat flour, reducing the sugar a bit, and adding in nuts if you'd like.

I made this recipe as shown with chunks of apple that were about the size of a dime. I was going to call them "Chunky Apple Muffins." But my kids turned their noses up at the big chunks, so I thought these muffins might be more universally appealing if the apples are diced very finely, so I changed the directions to reflect that.

3 1/2 Cups finely diced apples (If they are very firm you even can grate them)
1 Cup Sugar
2 Eggs
1/2 Cup vegetable oil
2 Cups Flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves

Preheat oven to 325 degrees. Grease muffin tins (or line with muffin papers) for 12 muffins.

Put the diced apples into a large bowl and cover with the sugar. Let the apples macerate for about 20 minutes.

In a separate bowl, mix together the flour, baking soda, salt and spices. Stir well to mix thoroughly.

Beat the eggs lightly in a small bowl and stir in the oil. Add the egg mixture into the apples and stir well. Add the flour mixture in and give it all a few good strokes with a wooden spoon.

Fill muffin tins about 2/3 full and bake for 20-25 minutes. Touch them lightly with a finger to make sure they are set in the center.