Apple-Oat Muffins

recipe
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.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 190
Caloriesfromfat 19 %
Fat 3.9 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 1.5 g
Protein 4.5 g
Carbohydrate 34.6 g
Fiber 1.9 g
Cholesterol 20 mg
Iron 1.5 mg
Sodium 238 mg
Calcium 96 mg

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

Preparation

Preheat oven to 400°.

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.

Note:

Jack Bishop,

October 2005
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