Apple Cinnamon Muffins

I believe in experimenting when cooking.  I try to do things in a different way just to see what happens.  Sometimes it works, sometimes not.  Luckily, I have a patient wife who for teh most part is will to try what I bake.  Luckily I have had more hits than misses.
This recipe is a hybrid of other recipes I have seen.  Apple Cinnamon is one of my favorite flavor profiles, and I occasionally enjoy a muffin or two.
This  recipe has been tried 2 times, and both times we OK, so I am posting it with the option to revise it at anytime.  And, if anyone has any suggestions or modification, please feel free.  I love collaborative cooking.
Like I said, these came out pretty good.  Personally, I like a dense muffin and my wife likes a lighter muffin.  Since I was baking them, I went dense.  Next time I make them, I think I may add a little baking soda.  They were also very moist.  I use a grater for half the apple to get a good background flavor of apple with the cinnamon, rather than just getting it on the chunks of apple.
Oh, and one last thing.  I like to weigh my ingredients.  To me, its far more accurate.

Apple Cinnamon Muffins

10 oz. flour (appx 2 cups)

2 tsp. baking powder

4 oz. sugar (appx 1/2 cup)

2 oz. brown sugar (appx 1/4 cup)

1 Tb Cinnamon (I used Penzey’s Extra Fancy Vietnamese Cassia)

1 6oz tub Apple Cinnamon yogurt (I used Publix brand.  You can use vanilla, I just like the extra flavor)

3 oz. melted butter

2 eggs (room temperature)

2 tsp. Pure Vanilla (Yup, Penzey's)

4-5 apples (I use whatever is on sale, but I prefer honeygolds or golden delicious)

•           Preheat the oven to 400
•      Peel the apples.  Cube half the apples and shred the rest on a grater.
•           Mix the dry ingredients (including the sugars) in a large mixing bowl.  
•           Mix the rest of the ingredients in a separate bowl.  (except the eggs)
•           Add the liquid to the dry and turn the mixer on medium for 2-3 minutes
•           Add the eggs one at a time, not adding the 2^nd until the first is no longer visible.
•           Add the apples and mix until incorporated.
•           Scoop the batter into your muffin tins (I uses papers in mine, but you don’t have to)
•           Bake for 15 – 20 minutes.  Test with a toothpick to see if they are cooked through.
•           Turn muffins out onto a towel to cool down. 

Nutella Cookies

WHAT YOU NEED TO MAKE THEM
1 1/2 sticks softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 jar Nutella
1/2 tsp. vanilla (I use Penzey's)
2 eggs - room temperature
2  cups flour
1/4 cup unsweetened cocoa (I used Penzey's Dutch Processes)
1/2 tsp. baking soda
1/2 tsp. salt
1 bag chocolate chips (I used Nestlé’s Dark Chocolate)

HOW TO MAKE THEM

Preheat oven to 350

1- Mix the flour, cocoa, baking soda and salt in a bowl
2- Cream the butter in your mixer until it turns light yellow and "fluffy".  About 2-3 minutes
Depending on how soft the butter is when you start.
3- add the Sugars and Nutella, mix for about 3 minutes
4 - Add one egg at a time (NOTE: to make the egg room temperature put them in warm water when you start making the cookies, but the time you get to them they will be the right temperature.)
5- Add the vanilla
6- Add the flour mixture to the batter, mix on low until fully combined.
7- Add the chips

On your baking sheets (I use silicone mats, they are awesome and if you bake, you must own them) coop about 2 TBS of dough (I used the "small" cookie scoop, looks like an ice cream scoop)

Bake @ 350 for 10-15 min.  Remove from the oven, let sit for 5 min and then move to Coling rack.