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.
Reviews
These are pretty tasty for a light-ish muffin. I used two whole eggs instead of the egg + egg whites, and whole milk ricotta because that's what I had on hand. I found that the muffins stuck to the paper liners. If I make these again, I would spray the muffin tins.
These were a hit with my family! I doubled the batch and put some in the freezer for a quick and easy breakfast later. Definitely keeping this recipe!
These are fabulous. I used the mini muffin silicon baking pan. I put in 1/2 to 1 tbsp of mixture in each cup, and baked for about 10 minutes. Also made a vanilla glaze to drizzle over the top. It was just the right about of sweetness. It also made about 72 mini's. I will definite keeper!!
Just finished making these for a church bfeakfast and they are delicious. Nice and light and just the right amount of sweetness. I will definitely make these again.