1/4 c. butter
1 c. sugar
2 eggs
3/4 c. sour cream
1 tsp. vanilla
1 3/4 c. flour
2 tsp. baking powder
Pinch of salt
1 apple, peeled, cored & grated
1/2 orange, grated (use peel, fruit & juice, remove any lg. pieces of membrane)
Cinnamon sugar

Beat butter and sugar until blended. Beat in eggs, sour cream and vanilla until blended.

Combine the flour, baking powder and salt; add to the egg mixture all at once. Stir by hand just until moistened. Do not beat or over mix. Leave a few lumps. Stir in the apple and orange just until mixed through.

Divide mixture between 18 paper lined muffin cups (these will be about 2/3 full) and sprinkle top with 2 shakes of cinnamon sugar. Bake in a 400 degree oven for 25 minutes or until a cake tester inserted in center comes out clean. Serve with creamy butter. Yields 18 muffins. Note: Muffins can be frozen.