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.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 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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vtrunner's Review
Made these muffins for the first time with some substitutions-I used King Arthur White Whole Wheat flour, 3 tbsp of milled flax seed for 1 tbsp of oil and used canola oil too. Came out good, very hefty and filling muffins. Will make these again. Be nice to have nutritional information with substitutions.
mjmayinsf's Review
I love muffins and usually keep 2 - 3 varieties (all Cooking Light) in the freezer for breakfasts and snacks. Even with double cinnamon plus nutmeg and toasted walnuts, I thought these were ho-hum. Good enough to eat, not good enough to add to the rotation.
Favorite Apple Muffin