Apple-Oat Muffins

 




Ingredients

3/4 lb medium apples , peeled and shredded, about 2 cups (McIntosh preferred)
1 1/2 cup white all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup fat free milk
2 tbsp vegetable oil
1 tsp vanilla extract
8 oz lowfat plain yogurt
1 large egg
1 cooking spray

Directions

1 Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with cooking spray and set aside.
2 Lay apple on paper towel and squeeze juice out until paper towel is just moist.
3 Mix together flour, oats, brown sugar, baking powder and soda, salt, and cinnamon.
4 In a separate bowl, whisk together milk, oil, vanilla, yogurt, and egg.
5 Gradually add flour mixture into egg mixture then stir in apples.
6 Spoon batter muffin pan and bake 20 minutes or until golden. Let cool on a wire rack.

Additional Information

The batter will fill the muffin cups more than in other muffin recipes, but it should not overflow.

Apple and Oat Pancakes

 
Ingredients

1/3 cup quick rolled oats
2 cup water
2 cup Pancake,buttermilk,complete dry mix
1 small apple , grated
2 tbsp sugar
1/2 tsp ground cinnamon
3/4 cup unsweetened applesauce
1/4 cup pancake syrup,reduced calorie

Directions

1 Mix the 2 cups of water and oats together in a medium bowl, let sit for 5 minutes.
2 After 5 minutes add in the pancake mix, grated apple, sugar, and cinnamon to the oats. Stir until mixed together.
3 Spray a nonstick pan with nonstick cooking spray and heat until medium hot.
4 Pour the batter into the pan 1/4 cup at a time. Cook until bubbles start to break on the pancake and the edges look crisp.
5 Flip and cook the other side until a golden brown.
6 While pancakes are cooking, mix the applesauce and syrup in a small pot and warm over low flame. Serve 2 tablespoons over 2 pancakes.

Additional Information

For light pancakes you can use club soda for the liquid in the batter.

Almond and Blueberry Pancakes

Ingredients
1/2 cup white whole wheat flour
3/4 cup whole wheat flour
1/2 oz frozen apple juice concentrate (2 tsp)
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp unsweetened applesauce
1 1/4 cup whole milk
1/8 tsp almond extract
3 egg whites
3/4 cup fresh blueberries
1 tbsp slivered almonds , crushed
1 cooking spray, for baking


Directions
1 In a bowl, mix together the all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
2 In a separate bowl, mix the applesauce, milk, almond extract, egg whites, blueberries, and almonds.
3 Add the flour combination. Blend until the batter is smooth.
4 Spray a large skillet with the nonstick cooking spray and turn stove to medium heat. Pour a small amount of batter on the skillet for each pancake.
5 Turn over once bubbles form on top of the pancakes. Cook each side until golden brown.