Apple-Oat Muffins

Apple-Oat Muffins
Sandy~~*~Sandy~*~ via Vegetarian Times

2 cups peeled, finely diced apples, such as McIntosh (2 to 3 medium apples)
1 1/2 cups all-purpose flour
1 cup quick cooking oats
2/3 cup firmly packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
8 oz plain low-fat yogurt (1 cup)
1/4 cup non-fat milk
2 T vegetable oil
1 tsp vanilla extract
1 large egg

Preheat oven to 400ºF. Coat 12 standard muffin pan cups with cooking spray.  Place diced apple on paper towels to drain; pat dry (my apples were dry, so I skipped this step). Combine flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in medium bowl, and stir with a whisk. Combine yogurt, milk, oil, vanilla, and egg in small bowl and stir to blend. Make well in center of flour mixture; add milk mixture, stirring just until moist. Mix in apple.  Divide batter evenly among prepared cups. Bake 20 minutes or until muffins spring back when pressed lightly in center. Remove from pan, and cool on wire rack.

The batter fills the muffin cups more than most recipes, but it won’t overflow when baked.