1 cup whole-wheat pastry flour or white whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup lowfat milk
2 large eggs
2 tablespoons real maple syrup (or use honey)
1/2 teaspoon vanilla extract
2 tablespoons melted coconut oil (or use canola oil)
1 medium apple, peeled and grated (use a tangy-sweet variety, like Pink Lady or Gala)
Prep time: 20 minutes
Cook time: 15 minutes
Preheat oven to 425°F. Coat muffin tin generously with pan oil spray or coconut oil.
Whisk flour, baking powder, salt and cinnamon in a medium bowl. Pour the milk into a 2-cup measuring cup or bowl. Whisk the eggs, syrup and vanilla into the milk. Add the milk mixture and coconut oil to the dry ingredients and stir with a whisk just until small lumps remain*. Do not over mix. Sprinkle in apples and gently stir a few times. Using a scooper or measuring cup, fill the muffin tins about halfway with the batter.
Bake on the middle oven rack until lightly golden, about 15 minutes. Cool for a few minutes, and then cut around the edges of the muffins with a knife to release.
*Kitchen note: Be sure to have the grated apples prepared before combining the wet and dry ingredients. As with any pancake batter, it should be baked immediately to ensure adequate rising.
165 calories; 7 g fat; 5 g saturated fat; 64 mg cholesterol; 5 g protein; 22 g carbohydrates; 2 g fiber; 320 mg sodium; 10% DV calcium.