I think it’s a really bad idea when recipes come with a calorie count.  I know the information is useful for those on a diet, but I think it just deters the rest of us from trying new recipes.

I was looking for an apple muffin recipe online and was especially tempted by one with a strudel topping.  But I gave it a second thought when I saw that each muffin came to a whopping 420 calories.  If I am not mistaken, that’s about a quarter of the calories I am supposed to eat each day.  And I am pretty sure I wouldn’t be able to stop at just one.

Knowing it’s too early in the holiday season to completely disregard my waistline (I still have a fitted dress to squeeze into for a Christmas party), I decided to give the recipe a waistline-friendly makeover.  I switched out butter with canola oil, cut the sugar, used part whole wheat pastry flour and eliminated the strudel topping altogether.

These muffins came out moist and tender, thanks to the shredded apples that melted into the batter as they baked.  Unlike those overly-sweetened muffins sold at coffee shops, these are just sweet enough to bring out the flavors of the apples.

These muffins are prefect for a quick breakfast, or as a part of a Sunday brunch. They keep for up to three days in an airtight container, though they are at their best right out of the oven.

I still may try the muffins with the strudel topping at some point, perhaps the moment I am done with that fitted dress.  But for now, these muffins are a delicious alternative.