Recipe: Apple, Oatmeal, and Coconut Muffins (using whole wheat flour and yogurt)

APPLE, OATMEAL, AND COCONUT MUFFINS

"Not too sweet and packed with nutrients, these muffins are a great take-along mid-morning snack."

2 cups chopped apples (peeled or unpeeled)
1 cup rolled oats, uncooked
1 cup plain lowfat yogurt
2/3 cup honey
1/3 cup shredded unsweetened coconut
1/3 cup extra-light-tasting olive oil
1 egg
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves

Preheat the oven to 375 degrees F. Spray a muffin pan with vegetable spray, or place baking cups in the muffin pan.

Combine the apples, oats, yogurt, honey, coconut, and oil in a mixing bowl. Mix well. Let the mixture stand for 10 minutes. Add the egg and mix thoroughly.

In another mixing bowl, combine the flour, baking powder, and spices and mix well. Add to the oat mixture and stir until the dry ingredients are moistened. Fill the muffin cups; they will be quite full.

Bake for 25 minutes or until a wooden toothpick inserted into the middle of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then remove from the pan and let cool completely.

Makes 12 muffins

Per Serving, excluding unknown items (one muffin): 230 calories; 8g fat (30.5% calories from fat); 5g protein; 37g carbohydrate; 3g dietary fiber; 19mg cholesterol; 109mg sodium. exchanges: 1 grain(starch); 0 lean meat; 1/2 fruit; 0 non-fat milk; 1 1/2 fat; 1 other carbohydrates.

VARIATION:
Add 1/4 cup of raisins to the batter with the egg.

Source: The Brown Bag Lunch Cookbook by Mariam Jacobs