1

cup

wholemeal flour

1

cup

plain flour

1

tsp

baking powder

1

tsp

baking soda

¼

tsp

salt

¾

Tbs

ground cinnamon

¼

cup

unsalted butter; at room temperature

½

cup

sugar

½

cup

brown sugar; packed

1

egg, lightly beaten

1

cup

buttermilk

2

medium

apples; peeled, cored, and coarsely chopped

1

Preheat the oven to 230°C. Grease and flour a 12 cup muffin tin and set aside.

2

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.

3

In a separate bowl, cream the butter and add the granulated sugar and ¼ cup of the brown sugar. Beat until fluffy. Add the egg and mix well.

4

Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

5

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining ¼ cup brown sugar on top.

6

Bake for 10 minutes, turn the heat down to 200°C, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.