Apple Buckwheat Muffins (Gluten-Free)

When I made Buckwheat-Corn muffins, I loved the texture -- crisp on the outside, crumbly inside.  They tasted great and the frozen leftovers thawed and reheated well.  I know a recipe is a winner when Nick asks if I've blogged it.  I just made a second batch with apples and spice. This recipe is lightly sweet...so you could add a dollop of apple butter or a drizzle of honey.  See the note at the end for the modifications to make a savory dinner muffin.

1/2 c. cornmeal
1 c. gluten free buckwheat flour
4 T sugar
2 1/2 t Baking Powder
1/2 t salt
1 1/2 t Penzey's Cake Spice blend
1 T whole psyllium husk
2 c. of peeled, diced baking apples (Cortland, Jonathon, Granny Smith)
6 oz. plain Greek Yogurt*
1/2 c. water*
2 eggs
1/2 t Penzey's Double-Strength Vanilla
1/4 c. butter, melted and cooled

Grease or line 12 muffin cups.  (I use foil cupcake liners, sprayed with cooking spray.  The pans stay clean, and the liners come off easily for a crispy outside on your muffins.)
Preheat the oven to 400°F, using a convection setting if you have it.

Melt your butter in the microwave and set it aside to cool.   Peel and dice the apples.
Measure the dry ingredients into a bowl and stir to combine thoroughly.
In another bowl, combine the yogurt and water and beat with an electric mixer until it's smooth and lump-free.  Scrape down the sides of the bowl, and beat in the eggs.  With the mixer running, drizzle in the butter.
Add the apples and dry ingredients and stir until everything is well combined, with no dry lumps.
Fill the muffin cups almost to the top.  (I used ~ 4 T of batter per cup.)  Leftover batter can be baked in greased custard cups.
Bake 14 - 18 minutes, until browned and firm.

* The Greek yogurt and water can be replaced 1 1/4 c. low-fat buttermilk or 1 1/4 c. kefir.  I use the three pretty much interchangeably for quick breads and muffins.

TO make a SAVORY DINNER MUFFIN :  Omit apples, Cake Spice, and vanilla.  Reduce sugar to 2 T.