Apple-packed muffins for fall on the go

Fall is apple season. For many households, it’s also the busiest time of the year with so many activities (and deadlines).

These apple-packed muffins make a quick breakfast treat or portable midday snack. They’re finely textured and don’t fall apart (good for when on the go). The key is finely chopping (or shredding) the fresh apple. Big chunks can create holes in the baked muffin.

It takes about two large apples for 1-1/2 cups of chopped or shredded. Choose a juicy variety such as a Red Delicious or Gala. The sweeter the apples, the sweeter the muffins.

Fresh apple muffins

Makes 12

2 cups all-purpose flour

½ cup sugar

1-1/2 tablespoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¾ cup vanilla or plain yogurt

¼ cup low-fat milk or apple juice

1 egg, lightly beaten

4 tablespoons (½ stick) butter, melted and cooled

1-1/2 cups apple, cored, peeled and finely chopped

2 tablespoons sugar

Preheat oven to 375 degrees F. Prepare muffin tin; grease or line cups. Set aside.

In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, mix together yogurt, milk or juice and egg. Fold in melted butter.

Make a well in the dry ingredients and pour in wet ingredients. Mix gently until batter is just blended. Fold in chopped apple.

Fill cups of prepared muffin tin about two-thirds full. Sprinkle sugar on top of batter.

Bake at 375 degrees for 30 minutes or until tops are golden and a wooden toothpick inserted near the middle comes out clean. Remove from oven and let cool in tin for 5 minutes, then remove.

Serve warm or at room temperature.