Fall is a beautiful time of year. The weather begins to cool ever-so-slightly and the colored leaves are a breath taking site to look at. Some of the leaves start to fall as autumn prepares itself for the upcoming season called winter. While watching the leaves change from green to brown, yellow, orange and red while waiting for a batch of harvest muffins to come out of the oven. They are the perfect treat or breakfast food providing the family with healthy, moist, delicious and aromatic muffins. Harvest muffins are so tasty you can eat them right out of the oven without having to add any jam, jelly or butter on them.
- 1 cup of whole-wheat flour
- 1 cup of quick-cooking rolled oats
- 2/3 cup plus 2 teaspoons of dark brown sugar, divided
- 2 teaspoons of ground cinnamon, divided
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoons of salt
- 1/3 cup of light cream cheese
- 1 (6 ounce) container of fat-free Greek yogurt
- 1 large egg
- ¼ cup of fat-free milk
- ¼ cup of applesauce
- 1 teaspoons of vanilla extract
- 1 ½ cup of peeled and chopped Granny Smith or Gala apples
- Preheat oven to 400’.
- Spray a 12-cup muffin pan with non-stick cooking spray.
- In a large mixing bowl combine the flour, oats, 2/3 cup of brown sugar, 1 teaspoon of cinnamon, baking soda, baking powder and salt and set bowl aside
- In another mixing bowl combine the cream cheese, yogurt, egg, milk, applesauce and vanilla and mix well.
- Stir the applesauce mixture into the flour mixture until the batter is just moist.
- Fold in the apple chunks.
- Spoon the batter into muffin cups 2/3 full.
- Now mix together 2 tablespoons of brown sugar and 1 teaspoon of cinnamon and sprinkle evenly over the tops of the batter in each muffin cup.
- Bake in the oven for 15 minutes or until muffins spring back when touched lightly at the center point of the muffin tops.
- Remove from oven and let muffins cool for 5 minutes then transfer them to a wire rack to cool completely.
- These muffins are also wonderful when served warm too!
© 2013 Beverly Mucha / All Rights Reserved
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