Name: Apple-Cinnamon Cupcakes
Yield: 4 servings
Ingredients: 1 cup unbleached flour; 1 teaspoon baking powder; 34 teaspoon ground cinnamon; 12 teaspoon baking soda; 1 pinch salt; 1 cup rolled oats; 12 cup buttermilk; 12 cup plain low-fat yogurt; 2 eggs, beaten (can substitute egg beaters); 1 cup chopped dried apple (2 oz.); 23 cup packed brown sugar; 5 tablespoons butter, melted and cooled (I use Buttery Sticks)

Servings: 4 persons

1 cup unbleached flour
1 teaspoon baking powder
34 teaspoon ground cinnamon
12 teaspoon baking soda
1 pinch salt
1 cup rolled oats
12 cup buttermilk
12 cup plain low-fat yogurt
2 eggs, beaten (can substitute egg beaters)
1 cup chopped dried apple (2 oz.)
23 cup packed brown sugar
5 tablespoons butter, melted and cooled (I use Buttery Sticks)

1
Preheat oven to 375 degrees.
2
Line 12 muffin cups with paper liners; set aside.
3
In a small bowl combine the flour, baking powder, cinnamon, baking soda and salt.
4
In a medium-size bowl, stir together the oats, buttermilk and yogurt.
5
In a large bowl, stir together the eggs, apples, sugar and butter, then add the buttermilk mixture and stir to combine.
6
Fold in the dry ingredients just until incorporated and divide the batter among the muffin cups.
7
Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean and the tops are golden brown.
8
Transfer the cupcakes to a rack to cool before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Apple-Cinnamon Cupcakes

How did you like this recipe?