1 Tbsp oil or melted tub margarine
2 Tbsp brown sugar
2 Tbsp flour (whole wheat or all-purpose)
1/2 tsp ground cinnamon
3/4 cup lightly packed brown sugar
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup plain nonfat yogurt, sour cream, or buttermilk
1 large or 2 small apples, peeled, cored, and chopped
- Preheat the oven to 325°F. Line the compartments of a muffin pan with paper liners (or spray with cooking spray).
- In a medium bowl or a food processor fitted with the steel blade, combine the ingredients for the topping. Mix until crumbly; transfer to a small bowl and set aside.
- In a large bowl or a food processor fitted with the steel blade, combine the brown sugar, oil, egg, and vanilla. Mix well or process for 1 minute, until well blended. Combine the flours, baking soda, baking powder, and salt; add to the egg mixture along with the yogurt. Just stir together—don’t beat. (Or process with quick on/off pulses, just until combined.) Stir in the apples with a rubber spatula.
- Scoop the batter into the prepared muffin pan, filling each compartment about two thirds full. Sprinkle evenly with reserved topping. Bake at 325°F for 25 to 30 minutes or until golden brown and the tops spring back when touched.
Freezes well for up to 3 months (if you’re quick enough)!
Recipe: Norene's Healthy Kitchen by Norene Gilletz
Photo: Elisa Udaskin