This muffin is so delicious and moist, it’s one of our top 5 favorite recipes in the issue. The
batter fills the muffin cups more than most recipes, but it won’t overflow when baked.
2 cups peeled, finely diced apples, such as McIntosh (2 to 3 medium apples)
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup firmly packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
8 oz. plain low-fat yogurt (1 cup)
1/4 cup non-fat milk
2 Tbs. vegetable oil
1 tsp. vanilla extract
1 large egg
Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray.
Place diced apple on paper towels to drain; pat dry. Combine flour, oats, sugar, baking powder,
baking soda, salt and cinnamon in medium bowl, and stir with whisk. Combine yogurt, milk, oil,
vanilla and egg in small bowl and stir to blend. Make well in center of flour mixture; add milk
mixture, stirring just until moist. Mix in apple.
Divide batter evenly among prepared cups. Bake 20 minutes, or until muffins spring back when
pressed lightly in center. Remove from pan, and cool on wire rack.
Carbohydrate Content: 32 g
Cholesterol Content: 19 mg
Fat Content: 3 g
Fiber Content: 1 g
Protein Content: 4 g
Sodium Content: 248 mg
Sugar Content: 16 g