Brandied Apple Honey Muffins

I am always looking for a quick and healthy breakfast. These were really great. They were moist and flavorful and not overly sweet. The sugar on top added a lot to the texture.

Brandied Apple Honey Muffins
Adapted From King Arthur Flour

2 cups (8 1/2 ounces) white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup (4 ounces) honey
3/4 cup (6 ounces) milk
1/4 cup (2 ounces) brandy (apple or pear brandy is good)
1/4 cup (1 3/4 ounces) vegetable oil
1 ½ - 2 cups peeled, chopped tart apples
1/2 cup (2 ounces) chopped walnuts or almonds
Turbinado sugar

In a large bowl, combine flour, baking powder and salt. In another bowl, beat together egg, honey, milk, brandy and vegetable oil. Gently stir wet ingredients into dry ingredients, then fold in apples and walnuts.

Spoon muffin batter into 12 greased muffin tins. Sprinkle each muffin with turbinado sugar. Bake muffins in a preheated 375°F oven until they're golden brown and test done, about 25 minutes. Remove muffins from pan and cool completely on a wire rack.