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
Preheat oven to 400°.
Yield: 1 dozen (serving size: 1 muffin)
NUTRITION PER SERVING
CALORIES 190(19% from fat); FAT 3.9g (sat 0.9g,mono 1.1g,poly 1.5g); PROTEIN 4.5g; CHOLESTEROL 20mg; CALCIUM 96mg; SODIUM 238mg; FIBER 1.9g; IRON 1.5mg; CARBOHYDRATE 34.6g
Cooking Light, MAY 2002
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.
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.
