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*Why use cake flour? It produces a lighter, fluffier muffin with a tender crumb. All-purpose flour won't produce the same results.
*If you have access to Saigon cinnamon, use that. It's a variety of cinnamon that has a sweet flavor and a more intense aroma.
*It's okay to substitute regular milk for the almond milk.
Yield: 12 muffins
Prep Time: 15 min Cook Time: 18 min
Muffins:
1 1/2 cups cake flour (6 ounces)
1/2 cup whole-wheat flour (2.38 ounces)
1/2 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vanilla almond milk or soy milk
3 tablespoons vegetable or canola oil
6 ounce carton of plain, fat- free yogurt
1 large egg
1 cup finely diced, peeled Granny Smith apple
Glaze:
1/4 cup powdered sugar
1 1/2 teaspoons vanilla almond milk or soy milk
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1st Keep
 Lissaban
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