Whole Wheat Apple Spice Muffins

Crabapple Farm is experimenting with growing wheat and a few other grains (oats and barley, I think). We bought some of their wheat berries at the farmers market a couple weeks back. This weekend I ground some into flour (okay, I'm a food nerd and have a flour mill) and made these muffins with apples from Clarkdale, milk from Mapleline, and Diemand Farm eggs. Despite using all whole wheat flour, these muffins are not at all heavy. With the freshly milled flour, they had a pleasantly crumbly texture.

2 cups whole wheat flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
½ tsp ground ginger
1 egg, beaten
1 tsp vanilla extract (optional)
¼ cup brown sugar
½ cup canola oil
1 ½ cups milk
1 medium apple, peeled, cored, and chopped

Preheat the over to 400˚. Grease muffin tins to make 12 large muffins or 18 medium-sized ones.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.

In a large bowl, combine the egg, vanilla, brown sugar, oil, and milk, and stir until the brown sugar is largely dissolved.

Fold the dry ingredients into the wet ingredients, stirring just enough to combine and get rid of most of the lumps. Fold in the apple pieces.

Spoon the batter into the muffin tins.

Bake for 15-20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

Makes 12 large or 18 medium-sized muffins.