Apple Muffins

At 5:30 this morning, I lay on the couch, wide awake.  After tossing and turning, reluctant to get up so early, I finally roll off.  I, half zombie like, check my e-mail, facebook, and blog.  Knowing, that not much has gone on since I went to bed last night.  My sister lays motionless of the living room floor, I envy here ability to sleep in.  Well, sometimes that is.  During the week I am more than glad that I can get up at 6, make a wonderful breakfast, shower, and still get to class before 8.  It is mornings like this that I hate her.  I wish I too was still sleeping, but being an early bird is something I clearly get from my parents.  'Cause, as I mentioned, it is just 5:30 am, and they are both no where to be seen.  Both probably left for work a good half hour ago.  Thank mom and dad! 

Well, enough about complaining.  I figure that since I am up I might as well get some use out of it.  I put coffee on, a wonderful German Chocolate roast I got from my Great Aunt.  I dig through my cook book and cupboards, trying to find something to whip together.  I made pancakes on Friday, so I'm thinking muffins sound great.  I have been trying to make some big fluffy vegan ones, and today feels like a perfect day.  We have a couple soft apples that will work just fine.  I must say, they turned out quite delicious! Perfect breakfast for anyone :)

Apple, Cinnamon, Walnut Whole Wheat Muffins!

Ingredients:
1-2 apples (I used Gala, becuase that's what we had, but Granny Smith or baking apples work great!)
1/2 cup sugar
1 cup soy milk (or other non-dairy milk)
1/3 cup vegetable oil
1 cup whole wheat flour
1 cup white pastry flour (regular white flour works!)
2.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp ground cinnamon
1/3 cup chopped walnut

Preheat oven to 350 degrees.  Peel, core, and chop apples into small cubes or grate them into a bowl.  Add the soy milk, sugar, and oil, fold together.  In a separate bowl, add the flours, baking powder, salt, and cinnamon.  Slowly add the dry mixture to the wet, stiring the ingredients until mixed evenly.  Add the walnuts, and fold in.  Lightly spray a muffin tin and fill 3/4 fill.  Bake in the oven for about 25 minutes.  The muffins will be golden brown when ready.  Stick a tooth pick into the center of a muffin before taking out of the oven, the toothpick should come out clean if they are done! Let cool, and top with this cream cheese frosting:

Muffin Frosting:
1 package vegan cream cheese (I like Tofutti)
2/3 cup confectioner's sugar
3 tbsp apple juice

With a beater, food processer, or blender, add all ingredients together and whip until smooth.  Add to your muffins and enjoy!