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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The shredded apple adds moisture to the muffins. You'll find that the batter fills the muffin cups more than most recipes, but it shouldn't overflow in the oven. Ingredients:
2 cups shredded peeled mcintosh apple (about 3/4 pound) |
1 1/2 cups all-purpose flour |
1 cup quick-cooking oats |
2/3 cup packed brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 cup fat-free milk |
2 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1 (8-ounce) carton plain low-fat yogurt |
1 large egg |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Place apple on paper towels; squeeze until barely moist. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through cinnamon) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in apple.
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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