Apple Muffins Lightened Up

Spring has come to Maryland and the desire for a nice fresh muffin came with it.  I normally take my base muffin mix out of Better Homes & Gardens Cook Book, which is where I started today; however I decided to experiment to make a healthier muffin.  This recipe turned out great and is extremely moist inside, despite the fact that there is 0 oil in the batter!

Apple Muffins Lightened Up: 12 Muffins

1-3/4C Flour
1/4C Sugar
2tsp Baking Powder
1/4tsp Salt
1/2tsp Cinnamon
1 Egg (beaten)
3/4C Milk
1/4C Pureed/Minced Pineapple
1 Apple Peeled & Chopped
1/2tsp Vanilla Extract

Mix all dry ingredients together in a large mixing bowl and set to the side.

Puree or finely mince fresh pineapple to make 1/4C worth. Peel and chop apple into equal size pieces (I used a Gala Apple).

Add liquids to the dry ingredients and incorporate, fold in pineapple and apple to the batter.

Separate into 12 greased muffin tins and bake at 400° for 16-18 minutes. The edges will begin to turn brown. Once you remove them from the oven gently remove from the muffin pan onto a cooling rack.

Changes from the Original Recipe: The original recipe called for 1/3C Sugar & 1/4C Vegetable Oil, with no pineapple. I lessened the sugar and removed the oil, substituting the pineapple. You could also substitute a 1/4C of apple sauce for the pineapple/oil but I didn't have any on hand.

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WW: 2 Points Plus / serving