MOMMY SWEET MOM

Natalie at Tins and Treasures recently posted a great-sounding recipe for Delicious Pineapple Muffins  that led me to comment about some muffin/cupcakes I'd just had.  She suggested sharing my recipe, so I decided to make it a post; thanks for the idea, Natalie!

Round up the following ingredients for your personal chef.  (Oh, sorry; if you don't have your own Mary, gather them for yourself).   I use organic products as much as possible, and was able to for most of this recipe.

APPLE BANANA CUPCAKES

1/3 cup applesauce

1/3 cup butter

2 eggs

2 bananas 

(  and you know, the riper the better! )

2 peeled apples 

(I used granny smith; chopped / diced)

1 cup all purpose flour

1 cup wheat flour

1/4 cup buttermilk

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

3/4 cup white sugar

1/2 cup brown sugar

1 tsp vanilla

Preheat oven to 375.  Grease and flour 24 muffin cups, or use paper liners.  

Sift together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture, mixing just until incorporated.

Fold in the mashed bananas and diced apples.  

Fill each muffin cup a little over half full.

Bake for 20 - 25 minutes, or until a toothpick comes out clean.  

Allow to cool - if you can,  :)

Endless variations available..... but as is, these are so so so so so moist and yummy.  For presentation or  sweet-tooths, a little zig-zag drizzle of icing on the tops would provide the proverbial cherry-on-top. 

And a steaming cup o' joe to accompany?  Aaahh, it's like a vacation.

Try some!