CINNAMON-APPLE MUFFINS 2 1/3 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups finely chopped peeled Granny Smith apple 1 cup low-fat buttermilk 1/3 cup 2% reduced-fat milk 1/3 cup light ricotta cheese 3 tablespoons vegetable oil 1 tablespoon vanilla extract 2 large egg whites 1 large egg Cooking spray 3 tablespoons sugar 2 teaspoons ground cinnamon

Preheat oven to 400°F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Stir in apple, and make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 3 tablespoons sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Bake at 400°F for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Makes 18 muffins.

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