The hardest part of making these was chopping the apples...and cleaning up the dishes, which there were a lot of. The only changes I made were to use half whole wheat/half all purpose flours, slightly increase the cinnamon and nutmeg and add cloves, since I don't have allspice, slightly decrease the sugar, use one whole egg and two whites, and increase the applesauce a little since I only had a 6 oz container of yogurt. That sounds like a lot, but I promise it really isn't! Oh and I didn't peel the apples. I got 20 regular sized muffins out of this, and sprinkled sugar on the tops of one batch before baking, which I would definitely recommend. Idk if it's my oven or what, but I also had to decrease the temp to 350 because the outsides were getting done too quickly. Will probably make these again, if I am in the mood for all the chopping!
Let me preface this by saying I don't like cinnamon, however, these muffins are heavenly! I sprinkled raw sugar and crushed walnuts on top for some extra texture. They retained their moisture, even after three days. Yummm!!
These muffins were very good and very easy to make. I substituted 1 1/2 cups of whole wheat flour and 1 1/2 cups of white flour and 2 whole eggs for the egg whites. Next time I will also reduce the sugar by 1/4 cup and add some more apple. Two of my children really loved them, and they are perfect for sending to school for snack. This recipe is a definite keeper!
This was a nice low fat muffin! It was very moist and not very dense. I think the grated apples were a nice addition. This makes a very big batch. It's assuming you're making the really big jumbo muffins. I cut it in half and made 11 nice sized regular ones.