Very possibly the best breakfast muffin I've ever eaten. Tender, moist, absolutely delicious. You can read my full review at Taking On Magazines: http://bit.ly/14IQff7
Treat yourself to Apple-Oatmeal Muffins for a breakfast-on-the-go or afternoon snack. These moist muffins are studded with fresh apples and applesauce, making it a favorite for everyone.
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Bake: 24 Minutes
Stand: 20 Minutes
- Calories: 199
- Fat: 6g
- Saturated fat: 1g
- Protein: 3g
- Carbohydrate: 34g
- Fiber: 2g
- Cholesterol: 17mg
- Sodium: 322mg
- 1 1/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup old-fashioned (not quick-cooking) rolled oats
- 1/2 cup plain yogurt (not nonfat)
- 1/2 cup unsweetened apple sauce
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 medium Granny Smith apples, peeled, coarsely grated (about 1 1/3 cups)
- 1 tablespoon apple cider or lemon juice
- 1/2 cup confectioners' sugar
- 1. Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or mist with cooking spray.
- 2. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in oats. In a medium bowl, whisk yogurt, apple sauce, oil, egg and vanilla. Stir apples into yogurt mixture. Add yogurt mixture to flour mixture and stir until just moistened.
- 3. Divide batter among muffin cups. Bake until golden and a toothpick inserted into center of a muffin comes out clean, 22 to 24 minutes. Let cool in pan 5 minutes, then turn out muffins to rack to cool completely.
- 4. Combine cider or lemon juice and confectioners' sugar with a fork until smooth. Drizzle over cooled muffins and let stand until set, 15 to 20 minutes.
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