2 c. whole wheat flour
1 1/2 c. unbleached white flour
1 1/4 c. milk
1/4 c. butter
1/2 c. honey
1/4 c. brown sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. warm water
1/2 c. finely chopped apple
1/2 c. chopped pecans or walnuts

In large bowl, stir together both flours. Heat milk until it almost boils, then stir into it the butter, honey, brown sugar and salt. Cool until lukewarm. Add yeast to warm water and stir until dissolved; then add it to warm milk mixture.

Stir liquid into flour mixture, adding a little more flour if it is needed to make a thick, smooth batter. Cover and let stand in warm place until doubled in bulk (about 45 minutes).

Stir batter down and mix in apple and nuts. Spoon equal quantities of batter into 18 muffin cups. Cover and let stand in warm place 30 minutes. Bake in preheated oven at 400 degrees for 20 minutes or until nicely browned on top. Yield: 18 muffins.