1 large egg
1/2 cup skim milk
3 tbsp. canola oil
1/2 cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups sifted all-purpose flour
½ teaspoon of cinnamon
1/4 cup dry nonfat milk powder
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh diced apples
2 tbsp. of granulated brown sugar, or washed brown sugar
 
In a large bowl, you will beat together egg, milk, oil, yogurt, and sugar substitute. Now you will sift the flour, baking powder, baking soda, cinnamon, and salt into a separate bowl. Now you will pour all of the sifted ingredients into the egg mixture. Mix or fold until the ingredients are just blended, but make sure not to over mix. Fold in the apples and you are ready to make your muffins.
 
You will spoon the mixture into muffin cups, or into a pan that has been sprayed, or greased. You will fill each about two thirds full. If you want a sugar coated muffin top you will sprinkle the washed brown sugar, or granulated brown sugar on top of each muffin. If you want to keep it totally sugar free then do not add the brown sugar.
 
You will bake in a preheated 400 degree oven for about 15 to 20 minutes, or until the muffin tops are a golden brown color, and a toothpick inserted comes out clean. Cool the muffins in the pan on a wire baking rack for 5 to 10 minutes, and then remove muffins from the pan. If you are not going to serve right away you will want to put them in an airtight container to keep them moist. This recipe should make about 12 muffins.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/ .