Prep 15 mins
Cook 20 mins
Since my husband's 'almost heart attack' in April, we've had to change our diet. He LOVED his morning coffee break, complete with cupcake and I had to find a substitution for the unhealthy ones that he was buying at the convenience store. This cupcake recipe, which I found in 'The Wellness Lowfat Cookbook' from UCB, is much better for him. Substitute dried pears or mixed dried fruit for the apples if you wish.
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1 pinch salt
- 1 cup rolled oats
- 1⁄2 cup buttermilk
- 1⁄2 cup plain low-fat yogurt
- 2 eggs, beaten (can substitute egg beaters)
- 1 cup chopped dried apple (2 oz.)
- 2⁄3 cup packed brown sugar
- 5 tablespoons butter, melted and cooled (I use Buttery Sticks)
- Preheat oven to 375 degrees. Line 12 muffin cups with paper liners; set aside.
- In a small bowl combine the flour, baking powder, cinnamon, baking soda and salt.
- In a medium-size bowl, stir together the oats, buttermilk and yogurt.
- In a large bowl, stir together the eggs, apples, sugar and butter, then add the buttermilk mixture and stir to combine. Fold in the dry ingredients just until incorporated and divide the batter among the muffin cups.
- Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean and the tops are golden brown. Transfer the cupcakes to a rack to cool before serving.