Apple-Pecan Muffins

Alright... recipe time! First on the docket from the Thank-You Muffin marathon: apple-pecan muffins. I'll be honest, guys, this was my least favorite of all the muffins I made for my professors. Don't get me wrong, these guys are still very tasty... they just kind of look like the runt of the litter next to super stars like blueberry streusel and peanut butter chocolate chip. Made with whole-wheat flour and more applesauce than oil, these muffins definitely fit into the better-for-you category too, which is part of why I chose to include them. The little chunks of apple together with the pecan topping add a very nice crunchy-chewy factor, and their dense texture makes these muffins the perfect mate to a small bowl of vanilla yogurt for breakfast. So if you're looking for a muffin that boasts both flavor and health, look no further. Step on up and try these this weekend!

Apple-Pecan Muffins
from The Food You Crave
yields 12 muffins, about 215 calories each

Ingredients
3/4 cup plus 2 tablespoons firmly packed dark brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-grain pastry flour or whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, cored, peeled, and cut into 1/4-inch pieces

Directions
1. Preheat the oven to 400F. Line 12 muffin cups with paper liners, or spray with cooking spray.
2. In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans, and cinnamon. Set aside.
3. In a medium bowl, whisk together both flours, the baking soda, and salt.
4. In a large bowl, whisk the remaining 3/4 cup brown sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Gently fold in the apple chunks.
5. Spoon the batter into the prepared muffin pan, and sprinkle each evenly with the pecan mixture. Tap the pan on the counter a couple of times to remove any air bubbles. Bake until a toothpick inserted into the center of one of the muffins comes out clean, about 20 minutes.
6. Let cool in the pan on a wire rack about 15 minutes. Remove from the muffin pan and enjoy warm or allow to cool completely.