Ok so I need to vent.  It is HORRIBLY frustrating with how dark it gets now that the time has changed, especially when you have a full-time job and don’t get home until it’s pitch dark out!  {Sigh}  So, since I can’t cook and take pictures during the week like I used to, this past weekend I spent both Saturday and Sunday all day in the kitchen.  Sure it was a lot of work, but it definitely paid off as it gave me meals for the entire week, scheduled blog posts each day and I finally had time to hit the gym after work instead of 5:00 AM in the morning!

So. Worth. It.

So one of the things I made were these delicious Cinnamon Apple Muffins from my Taste of Home magazine.  I had most of the ingredients already on hand and they were perfect for brunch since our parents came over to visit.  Needless to say they were a hit and I had plenty left over to bring into work to share with my co-workers.I lightened these muffins up a bit by using Splenda Sugar Blend, light butter and fat-free milk.  Unfortunately these still aren’t super healthy for you, buuuut I suppose a little indulgence around the holidays never hurt anyone.  Next time I may try to substitute fat-free yogurt for the canola oil to see how they turn out, but regardless, they were still crazy delicious!!

Cinnamon Apple Muffins   Print Recipe adapted from Taste of Home Serves: 12 servings Ingredients

• 1½ cups all-purpose flour
• ¼ cup Splenda Sugar Blend (or ½ cup sugar)
• 1¾ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ⅛ tsp. ground nutmeg
• 1 egg
• ½ cup fat-free milk
• 3 Tbsp canola oil
• 3 Tbsp unsweetened applesauce
• 1 medium McIntosh apple, peeled and grated
• Topping:
• ¼ cup packed brown sugar
• 1 Tbsp all-purpose flour
• 2 Tbsp. cold butter
• ½ cup quick-cooking oats

Instructions

1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
2. In a separate bowl, whisk the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups half full.
3. For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Add oats. Sprinkle over muffins.
4. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pain to a wire rack. Enjoy!

Nutritional Information Serving Size: 1 muffin • Calories: 190 • Fat: 7 g • Carbs: 28 g • Fiber: 2 g • Protein: 3 g • WW Points+: 5 pts 3.5.3208