Apple-Oat Muffins

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* Exported from MasterCook *

 

Apple-Oat Muffins

 

Recipe By : Cooking Light Magazine, May 2002, page 186

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

8 ounces plain low-fat yogurt

1 large egg

Cooking spray

 

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.

 

1. Preheat oven to 400F.

 

2. Place apple on paper towels; squeeze until barely moist. Lightly spoon

flour into dry measuring cups; level with 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

400F for 20 minutes or until muffins spring back when touched lightly in

center. Remove muffins from pans immediately; place on a wire rack.

 

Yield: 1 dozen (serving size: 1 muffin).

 

CALORIES 190 (19% from fat); FAT 3.99 (sat 0.9g, mono 1.1g, poly 1.5g);

PROTEIN 4.5g; CARB 34.6g; FIBER 1.9g; CHOL 20mg; IRON 1.5mg; SODIUM 238mg;

CALC 96mg

 

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