Cinnamon Apple Muffins

Ok so I need to vent.  It is HORRIBLY frustrating with how dark it gets now that the time has changed, especially when you have a full-time job and don't get home until it's pitch dark out!  {Sigh}  So, since I can't cook and take pictures during the week like I used to, this past weekend I spent both Saturday and Sunday all day in the kitchen.  Sure it was a lot of work, but it definitely paid off as it gave me meals for the entire week, scheduled blog posts each day and I finally had time to hit the gym after work instead of 5:00 AM in the morning!

So. Worth. It.

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!!

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Servings: 12

Serving Size: 1 muffin 

Calories: 190

Fat: 7 g

Carbs: 28 g 

Fiber: 2 g

Protein: 3 g

Old Points: 4 pts

Points+: 5 pts

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Here are your ingredients:

Recipe adapted from Taste of Home

1 1/2 cups all-purpose flour

1/4 cup Splenda Sugar Blend (or 1/2 cup sugar)

1 3/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 egg

1/2 cup fat-free milk

3 Tbsp canola oil

3 Tbsp unsweetened applesauce

1 medium McIntosh apple, peeled and grated

Topping:

1/4 cup packed brown sugar

1 Tbsp all-purpose flour

2 Tbsp. cold butter

1/2 cup quick-cooking oats

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.  In another 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!

 

Click here for a printable version of this recipe