These muffins were not on the Glen-Mor Restaurant menu, but they are perfect for a rainy day like today, filling the house with apple and cinnamon aromas. For a sweeter taste, increase sugar from 2/3 cup to 3/4 cup.
Servings: 6 large or 12 small
Fresh
1 lb. apples
1/4 cup milk
2 Tbsp. Applesauce
8 oz. Greek yogurt
1 egg
Pantry
1-1/2 cup all-purpose flour
1 cup quick-cook oats
2/3 cup brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
Prepare apples
Preheat oven to 400 degrees-F. Peel and core apples. Shred apples with a grater and set aside.
Combine dry ingredients
In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, and salt.
Combine wet ingredients
In a separate mixing bowl, combine milk, Applesauce, yogurt, egg, and vanilla extract. Stir until well mixed.
Make batter
Slowly add wet ingredients to the dry ingredients, stir until just combined. Add apple pieces and stir.
Bake muffins
Spray muffin pan with cooking spray and pour batter evenly into muffin cups. Bake for 20 minutes or until toothpick inserted comes out clean.
Serve
Transfer muffins to a cooling rack and let cool before serving. Muffins keep in an air-tight container for several days.
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