Apple Fritter Muffins

Want to be the coolest mom on the block? Serve these muffins from Cooking Light to your family.  I made these as a surprise back-to-school breakfast last week and they were a HUGE hit! The original recipe calls for vanilla soy milk and plain yogurt.  I had neither but used what I had on hand -  vanilla flavoring, skim milk, and vanilla yogurt to impart the same vanilla flavor.  I also skipped the peeling of the apples.  Chopped finely, you won't even notice.  These are a guilt-free way to enjoy the flavors of an apple fritter with a lot less calories and fat! 

1 1/2 cups all-purpose cake flour 
1/2 cup whole-wheat flour 
1/2 cup packed light brown sugar
1 Tbs. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup skim milk
3 Tbs. canola oil
6 oz. carton of vanilla fat-free yogurt
1 large egg
1 cup  Granny Smith apple, finely diced (I did not peel my apples.)
1/4 cup powdered sugar

1 1/2 tsp. milk

Preheat oven to 350 degrees. Coat with cooking spray.  In a medium bowl, whisk together flours, brown sugar, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients. Stir together milk, oil, yogurt, egg, and vanilla in a small bowl. Add it to the dry ingredients and stir just until moist. Gently fold in the apple chunks. Divide evenly among the muffin cups. Bake for 18 minutes or until the muffins spring back when touched lightly in the center. Remove muffins from pans immediately and allow to cool. Whisk powdered sugar and milk until smooth. Drizzle over muffins.

Adapted from Cooking Light's Way to Bake.