Move over, blueberries! It's time for apple muffins to take center stage. These treats make a substantive breakfast, but they are also sweet enough to serve as dessert. Save pie-making for company, and throw together these muffins for an everyday snack you can pack in your lunch.

Jane Keown Oliver's Favorite Apple Muffins
Makes 12 muffins

Jane Keown Oliver, of Arthur D. Keown Orchards in Sutton, likes to use Opalescent apples for this recipe.

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup oil
1 teaspoon vanilla
2 eggs
1 cup chopped, peeled apple
1/2 cup walnut pieces
1/2 cup buttermilk

1. Set the oven at 350 degrees. In a small bowl, mix the flour, baking powder, and salt together.
2. In another bowl, beat the sugar, oil, and vanilla together, using a wire whisk. Add the eggs and beat for 30 seconds.
3. Using a wooden spoon, mix in the flour mixture, along with the apple, nuts and buttermilk. Mix just until the flour is moistened; if you overmix, the muffins will be dry.
4. Line a muffin tin that has a dozen 2 1/2-inch cups with muffin papers, or grease the tin. Spoon the batter into the cups and bake in the preheated oven for 20 to 25 minutes or until the muffins spring back when lightly pressed in the center. Remove from the oven and cool on a cooling rack.