2 cups whole wheat flour
1 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup apple sauce, homemade or unsweetened storebought
3/4 cup buttermilk
2 large eggs, free range
2 cups apple, peeled and diced
12-18 caramel squares, homemade is best
Preheat oven to 375 F and grease a large 12 cup muffin tin or 18 cup regular sized (1-2 tins). In a large bowl, blend first seven ingredients (flour-nutmeg)
In another bowl, mix butter and sugars until fluffy
In a third bowl, mix buttermilk, apple sauce, apples, and eggs.
Blend dry ingredients with butter/sugar mixture until crumbly.
Fold wet into dry ingredients, being careful not to over mix.
Divide half of batter between 12 large or 18 regular sized muffin cups and place caramels in centre of each. Top each cup with remaining batter. Bake for 17-20 minutes at 375 F. Let cool for at least 10 minutes before gently removing muffins.