Cinnamon Apple Muffins

SUBMITTED BY: Amy Hunter

"'These muffins smell delicious coming out of the oven,' 15-year-old Amy Hunter reports form Renton, Washington. 'But we usually burn our fingers getting them out of the pan, we're so eager to eat them!' Reduced-fat milk, buttermilk and ricotta cheese keep the fat count down in the moist and tender muffins, while apple bits add sweetness to every bite."

RECIPE RATING:

Read Reviews (1)

Review/Rate This Recipe

PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

2 1/3 cups all-purpose flour
1 1/8 cups sugar, divided
3 teaspoons ground cinnamon, divided
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 cup 1% buttermilk
1/3 cup 2% milk
1/3 cup reduced-fat ricotta cheese
3 tablespoons canola oil
2 teaspoons vanilla extract
1 1/2 cups finely chopped peeled tart apples

DIRECTIONS

In a bowl, combine the flour, 1 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda and salt. In another bowl, beat the egg, egg whites, buttermilk, milk, ricotta cheese, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples.
Coat muffin cups with nonstick cooking spray or use paper-liners; fill three-fourths full. Combine the remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

FOOTNOTE

Nutritional Analysis: One serving (1 muffin) equals 155 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 193 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.