Preheat oven to 350F, then liberally grease your muffin pan. Set aside.
Dice 2 apples into bite-size pieces, until you have approximately 2 C. Set aside.
Take your freshly-ground flour and fluff it for 15 seconds with a whisk. Measure 4 C into a mixing bowl.
Add remaining dry ingredients and whisk for another 15 seconds.
In a separate bowl, combine wet ingredients until well mixed.
Pour over dry goods and stir the two together until just mixed.
Fold in apples, then proceed to fill muffin tins just past each cup's rim.
Bake at 350F for 25-30 minutes or until centers are firm.
Remove from muffin pan and let cool. Store in an airtight, plastic bag to prevent drying out.
Use in a week's time or freeze.