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Apple-Oat Muffins

Vegetarian Times Issue: March 1, 2006   p.51

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.

Directions

  1. Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray.
  2. 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.
  3. 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.

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ingredient list

Makes 12

  • 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

Nutritional Information

Per SERVING:

Calories 174
Protein 4g
Total fat 3g
Carbs 32g
Cholesterol 19mg
Sodium 248mg
Fiber 1g
Sugars 16g
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