Apple-Oat Muffins with Brown Sugar-Cinnamon Swirl

By Bostoncook

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup oats
• 1/2 cup sugar
• 3 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cloves
• 1 Tbsp. brown sugar
• 1 Tbsp. warm water
• 1 cup milk
• 1/2 cup unsweetened applesauce
• 1/4 cup egg substitute
• 1 Tbsp. canola oil
• 1 tsp. vanilla extract
• 1 apple, peeled, cored and diced

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 400 F. Coat a 24-cup mini-muffin pan with cooking spray and set aside.

2. In large bowl, combine both flours, oats, granulated sugar, baking powder, ½ tsp. cinnamon, baking soda, salt and cloves. Mix thoroughly with a fork, make a well in the center and set aside.

3. In a small bowl, combine remaining teaspoon of cinnamon along with brown sugar and water. Whisk until brown sugar is dissolved. Set aside.

4. In a medium bowl, whisk together milk, applesauce, egg, oil and vanilla. Pour liquid mixture into center of dry ingredients and stir until just blended. Fold in diced apple.

5. Spoon batter into prepared muffin cups and then top each muffin with ¼ tsp of the brown sugar-cinnamon mixture. Using a toothpick, swirl the mixture gently into each muffin.

6. Bake 12 minutes. Cool in pan on wire rack, 5 minutes before removing muffins from pan.

Notes: Really yummy and moist. Only sub was to use eggbeaters instead of eggs and Splenda for half of the sugar. Used a granny smith apple. Really liked the fruit-batter ratio.