The best way to have a decadent treat in the morning is to eat these lightened up Apple Fritter Muffins.
I know they sound evil with the whole “Apple Fritter” title and all. Apple fritters are among my most favorite evil breakfast donuts on the planet. Well, the title is a little deceiving because these aren’t like *those* apple fritters.
These muffins have nice chunks of fresh apple in them, and they’re topped with a simple, sweet sugary glaze. The base of the muffin is cake flour and wheat flour. Almond milk and fat-free nonfat yogurt help to keep them light.
They’re not deep fried or evil in any way.
And they’re topped with a sweet and simple glaze.
You can pretend like you’re eating an apple fritter (without all of those deep-fried, apple fritter calories).
I’ve included calorie and weight watchers point information… in case you might be headed in the direction of caring about that kind of stuff. Don’t expect them to taste like Apple Fritters, but they are very good, healthy apple muffins with a sweet glaze. We don’t have any problem gobbling them up within a couple of days.
One of my favorite cookbooks in recent years is Cooking Light: Way to Cook. It’s a fabulous collection of some of their greatest recipes- and the best part about it is that they show you a visual step-by-step how to make things and different techniques, etc. They have another cookbook called Cooking Light: Way to Bake– with the same concept! There are lots of step-by-step photos and instructions for different methods of baking.
Here’s a peek at the inside. I don’t know about you, but I really like this kind of stuff when I cook.
The book focuses on showing you how to bake in a healthier way w/ step-by-step instructions and 150+ recipes. There are more than 600 photos- great for us visual learners, right?
I suggest you try the Apple Fritter Muffins first!
Apple Fritter Muffins
- 1 1/2 cups cake flour
- 1/2 cup whole wheat flour
- 1/2 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened vanilla almond or soy milk
- 3 tablespoons vegetable or canola oil
- 6 ounces plain, fat-free yogurt
- 1 large egg
- 1 cup finely diced, peeled Granny Smith apple
- 1/4 cup powdered sugar
- 1 1/2 teaspoons unsweetened vanilla almond or soy milk
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Spray them lightly with cooking spray.
- In a medium bowl, whisk together the flours, brown sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients.
- Stir together vanilla milk, oil, yogurt and egg in a small bowl. Add it to the dry ingredients and stir just until moist. Gently fold in the apple chunks. Spoon about 2 tablespoons batter into each muffin cup.
- Bake for 18 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pan immediately and place them on a wire rack.
- Combine the glaze ingredients, stirring with a whisk until smooth. Drizzle 1/2 teaspoon glaze over each muffin. Serve warm.
- *WEIGHT WATCHERS POINTS PER MUFFIN: Freestyle SmartPoints: 6, Points Plus Program: 5, Old Points Program: 4
- Why use cake flour? It produces a lighter, fluffier muffin with a tender crumb. All-purpose flour won't produce the same results.
- *It's okay to substitute regular milk for the almond milk.
Disclosure: There are Amazon affiliate links included within this post. I was given permission by the publisher to share a recipe from this book.