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Yield: 12 muffins
Prep Time: 15 min
Cook Time: 18 min
[h=3]Ingredients:[/h]Muffins:
1 1/2 cups cake flour (6 ounces)
1/2 cup whole-wheat flour (2.38 ounces)
1/2 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vanilla almond milk or soy milk
3 tablespoons vegetable or canola oil
6 ounce carton of plain, fat- free yogurt
1 large egg
1 cup finely diced, peeled Granny Smith apple
Glaze:
1/4 cup powdered sugar
1 1/2 teaspoons vanilla almond milk or soy milk
[h=3]Directions:[/h]1. Preheat oven to 350 degrees F.
2. Fill a 12-cup muffin pan with paper liners. Spray them lightly with cooking spray.
3. In a medium bowl, whisk together flours, brown sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients.
4. Stir together vanilla milk, oil, yogurt and egg in a small bowl. Add it to the dry ingredients and stir just until moist. Gently fold in the apple chunks. Spoon about 2 tablespoons batter into each muffin cup.
5. Bake for 18 minutes, or until the muffins spring back when touched lightly in the center. Remove muffins from pans immediately and place them on a wire rack.
6. Combine glaze ingredients, stirring with a whisk until smooth. Drizzle 1/2 teaspoon glaze over each muffin. Serve warm.
[h=3]Tips:[/h]*Why use cake flour? It produces a lighter, fluffier muffin with a tender crumb. All-purpose flour won't produce the same results.
*If you have access to Saigon cinnamon, use that. It's a variety of cinnamon that has a sweet flavor and a more intense aroma.
*It's okay to substitute regular milk for the almond milk.
