March 2006 Apple-Oat Muffins 2 cups peeled, finely diced apples, such as McIntosh (2-3 medium apples) 1 1/2 cups all-purpose flour 1 cup quick coking oats 2/3 cups 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) 1/2 cup non-fat milk 2 Tbsp vegetable oil (canola) 1 tsp vanilla extract 1 large egg 1. Preheat oven to 400 degrees. Coat 12 standard muffin pan cups with cooking spray. 2. Place diced apples on paper towel to drain; pat dry. Combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon in medium bowl. 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. The batter fills the muffin cups more than most recipes, but it won't overflow when baked. Bake 20 minutes, or until muffins spring back when pressed lightly in center. Remove from pan, and cool on wire rack. Nutrition Analysis: Per muffin Calories: 174 Protein: 4 grams Fat: 3.5 grams (0.5 sat) Carbohydrate: 32 grams Fiber: 1 gram Cholesterol: 19 mg. Sodium 248 mg. From Vegetarian Times, March 2006 The staff rated this recipe in their top 5 for the issue. Archived Recipes Copyright 2002-2006 - Lisa Merrill