Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Skimmed or reconstituted -- |
| \N \N | Non-fat dry milk |
| ½ small | Carton Egg Beaters (=1egg) |
| 4 teaspoons | Non-fat plain yogurt* |
| ⅔ cup | Sugar |
| 1 cup | Apple; peel -- grate |
| ½ teaspoon | Cinnamon |
| 1½ cup | Self-rising flour |
*Can use t ts yogurt and 2 ts applesauce for more moist muffins.
Grease 12 muffin wells. Preheat oven to 400~. Combine in medium mixing bowl using mixer on medium speed all ingredients. When completely combined, stir into it self-rising flour only until flour is completely moistened and dissolved. Do not overmix. You don't want to beat this like a cakebatter or muffins will be heavy and maybe dry after baked. Divide batter equally among the 12 prepared muffin wells. Bake about 18-20 minutes until a tester comes out clean. Cool a few minutes before loosening and removing from muffin tins. Source: Ask Your Neighbor
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