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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:
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PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
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Servings
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METRIC
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
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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.
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REVIEWS
Reviewed on Jul. 13, 2008 by Michele M
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Michele M
Jul. 13, 2008
This receipe was really easy, my 9 year old son made it! Healthy, and tasty; it's a keeper. We added extra cinnamon & vanilla, and might try nuts next time we make it.
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This receipe was really easy, my 9 year old son made it! Healthy, and tasty; it's a keeper. ...
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