What you need,
2 ¼ cups all-purpose flour
¾ cup brown sugar
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground all spice
1 cup buttermilk
¼ cup applesauce (I used sweetened)
1 tbsp. vegetable oil
1 large egg, slightly beaten
1 tsp. vanilla extract
½ cup grated granny smith apple
½ cup grated zucchini
1 cup peeled and chopped granny smith apple
For the topping,
2 tbsp. sanding sugar
½ tsp. ground cinnamon
Heat the oven to 375 degrees. Line a couple of muffin tins
with paper liners. Set aside.
In a large bowl whisk together the flour, sugar, baking
soda, baking powder, salt, cinnamon and all spice.
In another bowl, whisk the buttermilk, applesauce, oil, egg
and vanilla extract.
Pour the wet ingredients into the dry and gently mix with a
spatula until just mixed. Gently stir in
the grated zucchini, grated apple and apple pieces. Do not over mix!
Divide the batter between the muffin cups.
In a small bowl stir together the sugar and cinnamon
topping.
Sprinkle a little of the topping on each muffin.
Bake for 20 minutes or until the muffins are golden brown
and a toothpick comes out clean. Let the muffins cool completely on a rack.
These muffins are great same day but they also freeze really
well! Just wrap each muffin in saran wrap then place them into a large zip top
bag.
Jen of My Tiny Oven
