by theUngourmet
yields 12 muffins
1/1/4 cup whole wheat pastry flour
1/4 ground golden flax
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp fresh grated ginger
1 medium granny smith apple, peeled and grated
1 large egg
1/3 cup evaporated cane sugar
1/3 cup canola oil
1/2 cup cider apple butter
1/2 cup low fat buttermilk
Preheat oven to 350 degrees. Line a muffin pan with paper liner. Lightly spray oil liners.
In a medium bowl, whisk together the flour, flax, baking soda, salt, cinnamon, nutmeg and cloves. In a large bowl, whisk together the ginger, apple, egg, sugar, cider apple butter and buttermilk. Add the flour mixture to the egg mixture and stir just until combined.
Fill liners 3/4 full and bake for 16-18 minutes until toothpick inserted into center comes out clean. Cool on a wire rack.
Top with apple butter cream cheese topping if desired.
Apple Butter Cream Cheese Topping
5 oz cream cheese, softened
1/4 cup cider apple butter
2 tsp honey
1/2 tsp cinnamon
Whisk together ingredients until smooth and creamy.
