Apple Spice Muffins

Here is a sweet but low-fat treat for the fall and a great way to use up any leftover apples picked in recent weeks.  They remind me of apple pie in a muffin wrapper.  Enjoy!

Apple Spice Muffins


2 cups plus 1 tablespoon all-purpose flour, divided

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup water

1/2teaspoon vanilla extract

1/4 teaspoon apple pie spice

2 tablespoons extra light olive oil

1 Granny Smith apple, peeled and finely chopped

1/4 cup dried cranberries

2 tablespoons chopped walnuts

Cinnamon sugar for topping


In a large bowl, combine flour through baking soda.  In a separate bowl, combine the water, spice, extract and oil.  Stir into the dry ingredients until just moistened.  Toss apple, walnuts and cranberries with remaining flour.  Fold into batter.  Divide muffins evenly between 13 muffin papers, filling each 2/3 full.  Sprinkle with cinnamon sugar.  Bake at 325 degrees Fahrenheit for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool completely.



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