Cinnamon-Apple Muffins
| 2-1/3 | cups all purpose flour | 1 | cup sugar |
| 1 | tablespoon baking powder | 2 | teaspoons ground cinnamon |
| 1 | teaspoon baking soda | 1/2 | teaspoon salt |
| 1-1/2 | cups finely chopped peeled apple | 1 | cup low-fat buttermilk |
| 1/3 | cup 2% low-fat milk | 1/3 | cup light ricotta cheese |
| 3 | tablespoon vegetable oil | 1 | tablespoon vanilla extract |
| 2 | large egg whites | 1 | large egg |
| 3 | tablespoons sugar | 2 | teaspoons ground cinnamon |
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Preheat oven to 400 degrees. Combine flour, sugar, baking powder, cinnamon, baking soda and salt in a bowl. Stir in apple, and make a well in center of mixture. Combine buttermilk, low-fat milk, ricotta cheese, vegetable oil, vanilla, egg whites and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into muffin cups. Combine 3 tablespoons sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Bake for 18 minutes or until done. Cool on wire rack. Makes about 18 muffins.
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