These are very popular around here. They freeze beautifully and make awesome breakfasts--just thaw a bit, cut in half, toast in the toaster oven and add butter. Mmmmm!
(I generally double it and freeze a bunch for fast breakfasts. I get only 16-17 medium sized muffins from the doubled recipe, they are fairly dense.)
3/4 c. whole wheat flour (I use 1 1/4 C)
1 c. flour (I use 1/2 C)
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg, well beaten
1/3 c. oil
1/2 c. brown sugar
1 whole peeled, cored, grated/chopped apple
Preheat oven to 400° F. Mix together flour, baking powder and salt. Combine milk, egg, oil and sugar. Add this mixture along with the grated apple to the dry ingredients. Stir just until moistened. It will be lumpy. Fill greased or paper lined muffin pans 2/3 full. Bake for 20 minutes. Makes 12 muffins.
I've been meaning to test out adding more apple. I think it will make the muffin moister and healthier, but I don't know how much would make it TOO moist
The original recipe called for 1/4 C or some piddling amount. I usually use a big one, and cut back on the sugar a tad. Sometimes I don't even peel the apple, but you do end up with some skin strips, so that's up to you.