Apple Cinnamon Muffins

5 cups muffin mix (enough for 12 muffins)
1 teaspoon cinnamon
1 teaspoon blackstrap molasses
2 teaspoons vanilla extract
4 tablespoons heavy cream
4 tablespoons water
4 tablespoons butter, softened
4 eggs
1 cup tart apple, peeled, cored and shredded (about 1 medium apple)

In a large bowl, combine the cinnamon and muffin mix. In a small bowl, combine the extract, cream and water. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Fill 12 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool on a rack. Serve warm or at room temperature. Store in the refrigerator.

Makes 12 servings
Can be frozen

Per Muffin: 211 Calories; 17g Fat; 6g Protein; 10g Carbohydrate; 2.5g Dietary Fiber; 7.5g Net Carbs