Sunday, January 13, 2013

Cinnamon Apple Yogurt Muffins

One of the perks of being a grown up...making muffins for dinner! While these are made slightly healthier than your average muffin, I promise they doesn't taste like cardboard. 
Note: I would recommend that you use a greased muffin pan instead of cupcake liners. I found that the lower fat muffins stick to the paper.

Cinnamon Apple Yogurt Muffins (Makes 20-22 Muffins)
Time: 45mins


- 2c Flour
- 2 Med Apples, Peeled and Core Removed (I used a Green and Honeycrisp)
- 6oz Chobani Cinnamon Apple Greek Yogurt
- 1 tsp Baking Soda & 1 tsp Baking Powder
- Pinch of Salt
- 2tsp Cinnamon
- 1/4tsp Nutmeg
- 1tsp Vanilla
- 1/2c Chopped Pecans
- 1 Egg & 1 Egg White
- 1/2c Brown Sugar
- 1/4c Oil (I used grapeseed oil)
- 1/2c Milk
- 1/4c Applesauce

- 1/4c Sugar
- 1tsp Cinnamon
  1. Heat oven to 375 degrees.
  2. Mix wet ingredients together in a large mixing bowl.
  3. Mix together flour, baking soda/powder, and spices in another bowl. Slowly fold the dry mixture into your wet ingredients.
  4. Take the diced apples and chopped walnuts and incorporate them into the mixture.
  5. Spoon the batter into your greased muffin pans and top each muffin with the cinnamon and sugar mixture. Bake for about 17-20mins. (I typically rotate the pans halfway through)
I would've loved to add an oatmeal streusel topping to these muffins, but I didn't have any oats! Next time!

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