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Thursday, September 20, 2012

Apple Oat Muffins!

     This past weekend I went to an apple festival in a nearby town. I was extremely excited because I had missed the North Carolina Apple Festival in Hendersonville the week before. I had EVERY intention of purchasing some apples this year and was determined to make tons of apple recipes from them. Although it was extremely hot, my boyfriend and I did have a good time. Along the way, we also found prize-winning orangeade and some pretty cool knick-knacks!

     The apple oatmeal muffins I made are so delicious. They are mildly sweet with a hint of fall flavor (I suspect it's from the cinnamon). I thought they needed a little more "oomph" so I added a glaze. (Don't worry, I'll include the recipe for that as well) All in all, these muffins are a delightful (HEALTHY) treat, that even my boyfriend who grew up on fried food enjoys!

Apple Oat Muffins

Yield: 12 muffins

2 cups apples (see below)
1½ cups all-purpose flour
1 cup old fashioned oats
1/3 cup packed brown sugar (light or dark)
1½ tsp. baking soda
2 tsp. cinnamon (more or less to taste, this is a generous amount)
1/4 tsp. salt
1 cup plain fat-free yogurt
1/4 cup skim milk
2 egg whites
2 tbsp. vegetable oil
1½ tsp. vanilla extract

Preheat oven to 400F.
Spray muffin tin with non-stick cooking spray or use liners.

To begin, peel and core and dice (or grate) apples. I used two large golden delicious apples and diced fairly small and was able to reach 2 cups. You may choose to grate the apples if you want the apple to be a little more unnoticed. I happen to like the chunks of apples, so I opted to take the extra time to dice finely. Lay on paper towel and remove excess liquid (this may require a little squeezing)- the point is just to get them fairly dry before adding to batter.

In a large bowl, stir together flour, oats, brown sugar, baking soda, cinnamon, and salt. In a medium bowl, whisk yogurt, milk, egg whites, vegetable oil, and vanilla. Pour the wet mixture into your dry ingredients and fold gently just until combined. Be careful not to overmix. Fold in grated or diced apples.

Spoon the muffin batter into the cups evenly. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Place muffin tin on a wire rack and allow to cool for 10 minutes. Use a butter knife to loosen the edges of the muffins. Allow to cool completely before storing, or serve warm.



Maple-Cinnamon Glaze

1/4 cup powdered sugar
1 tsp. cinnamon
2 tsp. maple syrup
1 tbsp. skim milk

Combine powdered sugar, cinnamon, and maple syrup. Add milk slowly, until  desired consistency is achieved. Drizzle over muffins or spread a thin layer over top of each.


Nutritional Info(Amounts reflect no glaze)
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 149.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.1 mg
  • Sodium: 180.6 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

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