This one is from Cooking Light’s “How to Bake.”  Yes they really do taste like apple fritters.  My only regret – I wish I would have hid them away for a while. They were gone before I could say, “You can have one for an afterschool snack tomorrow.”

The recipe calls for cake flour, which I did not have on hand. I used half all-purpose white flour and half all-purpose whole wheat flour, less 2 tablespoons, with good results.

Next time I would like to make these vegan. I used egg replacer for the 1 one large egg called for in the recipe but I did not have a good substitute for the fat-free yogurt.  I used full-fat plain organic yogurt. Now that I have found this!… I’m looking forward to new vegan baking experiments.

In the meantime – a word about yogurt. I always buy  natural, organic varieties.  Organic Meadow is my favourite – even their low-fat yogurt is thick and creamy and has no added stabilizers or thickeners and doesn’t have that sharp and thin taste so many other low-fat yogurts have.

Apple Fritter Muffins

makes 12 dozen

• 1 cup all-purpose flour
• 1 cup, less 2 tablespoons, all-purpose whole wheat flour
• 1/2 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup vanilla-flavoured soy milk (or other vanilla non-dairy milk)
• 3 tablespoons canola oil
• 3/4 cup of plain yogurt
• Egg replacer equal to one large egg
• 1 cup finely diced tart apple, unpeeled, such as granny smith
• 1/2 cup diced pecans, optional

Topping:

• 1-1/2 teaspoons vanilla-flavoured soy milk
• 1/4 cup powdered sugar

Preheat oven to 350.

Line muffin tin with paper liners.

Combine flours, brown sugar, baking powder, cinnamon and salt. Stir with a whisk.

In separate bowl, whisk together soy milk, canola oil, yogurt and egg.  Add wet ingredients to dry and fold gently until just blended.

Spoon into muffin cups and bake for about 18 minutes. Muffins should be springy in the center.  Remove from muffin tin and allow to cook completely on a wire rack.

Combine powdered sugar and remaining soy milk to create a glaze and drizzle about 1/2 teaspoon over each muffin.