Ingredients

• 12 muffin papers
• 1-1/2 cups raw apple
• 2 eggs
• 1 cup sugar
• 1/2 cup canola oil
• 1/4 cup water
• 1 tablespoon vanilla
• 1-1/2 cups all purpose white flour
• 1 teaspoon baking soda
• 1-1/2 teaspoons cinnamon

Preparation

1. Preheat oven to 400° F and place muffin papers in muffin pan. peel and cut apple into small pieces.
2. Beat eggs in a large bowl. Add sugar, oil and water; mix well. Add vanilla.
3. In a separate bowl, combine flour, baking soda and 1 teaspoon cinnamon.
4. Stir flour mixture into egg mixture. Batter will be lumpy. Fold in apple pieces.
5. Fill muffin cups 3/4 full. Mix remaining 1/2 teaspoon cinnamon with 1 teaspoon sugar. Sprinkle on top of muffins.
6. Bake for 20 minutes or until lightly browned.

Helpful hints

• Try freezing leftover muffins and reheating in the microwave for 30 to 60 seconds for a quick snack.
• Sugar can be replaced with Splenda^® sugar-free sweetener. Be aware muffins will not rise as high and may cook 3 to 5 minutes faster than the recipe’s expected baking time.