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Cinnamon Apple Muffins

 Cinnamon Apple Muffins
"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.
18 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2-1/3 cups all-purpose flour
  • 1 cup plus 2 tablespoons 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 buttermilk
  • 1/3 cup 2% milk
  • 1/3 cup reduced-fat ricotta cheese
  • 3 tablespoons canola oil
  • 2 teaspoons McCormick® Pure 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 cooking spray or use paper-liners; fill
  • three-fourths full. Combine the remaining sugar and cinnamon;
  • sprinkle over batter. Bake at 400° for 18-22 minutes or until a
  • toothpick comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks. Yield: 1-1/2 dozen.

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Cinnamon Apple Muffins (continued)

Nutritional Facts: 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.