Cinnamon Apple Muffins
So one of the things I made were these delicious Cinnamon Apple Muffins from my Taste of Home magazine. I had most of the ingredients already on hand and they were perfect for brunch since our parents came over to visit. Needless to say they were a hit and I had plenty left over to bring into work to share with my co-workers.I lightened these muffins up a bit by using Splenda Sugar Blend, light butter and fat-free milk. Unfortunately these still aren’t super healthy for you, buuuut I suppose a little indulgence around the holidays never hurt anyone. Next time I may try to substitute fat-free yogurt for the canola oil to see how they turn out, but regardless, they were still crazy delicious!!
- 1½ cups all-purpose flour
- ¼ cup Splenda Sugar Blend (or ½ cup sugar)
- 1¾ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 1 egg
- ½ cup fat-free milk
- 3 Tbsp canola oil
- 3 Tbsp unsweetened applesauce
- 1 medium McIntosh apple, peeled and grated
- Topping:
- ¼ cup packed brown sugar
- 1 Tbsp all-purpose flour
- 2 Tbsp. cold butter
- ½ cup quick-cooking oats
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups half full.
- For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Add oats. Sprinkle over muffins.
- Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pain to a wire rack. Enjoy!
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