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)

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.

Nutritional Information

Calories:

190 (19% from fat)

Fat:

3.9g (sat 0.9g,mono 1.1g,poly 1.5g)

Protein:

4.5g

Carbohydrate:

34.6g

Fiber:

1.9g

Cholesterol:

20mg

Iron:

1.5mg

Sodium:

238mg

Calcium:

96mg