Apple-Oat Muffins

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 19%
  • Fat: 3.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.5g
  • Carbohydrate: 34.6g
  • Fiber: 1.9g
  • Cholesterol: 20mg
  • Iron: 1.5mg
  • Sodium: 238mg
  • Calcium: 96mg

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

  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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