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
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 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.
The batter will fill the muffin cups more than in other muffin recipes, but it should not overflow.
No comments:
Post a Comment