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Apple-Oat Muffins

Yield 1 dozen (serving size: 1 muffin)
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

Nutrition 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

How to Make It

  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.