Caramel Apple Muffins

Another muffin rich in Omega-3's and 6's. This little muffin packs a whopping 1.2g! This recipe is from the Flax Cookbook, and it makes 12.  The nice chunks of apple are especially appealing.
Ingredients:
1/4 cup canola oil
1/2 cup sour cream, light
1/2 cup granulated sugar
1/4 cup caramel topping, from Jar
1 large egg
1/8 cup egg white
1/2 Unbleached White Flour
1/4 cup whole wheat flour
1/3 cup rolled oats
6 tablespoons Golden Flaxseed, Ground
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups apples, peeled, finely chopped
Directions:
1. Preheat oven to 350F. Thickly coat muffin pan with cooking spray, then lightly flour each muffin cup, or use muffin papers.
2.    Combine oil, sour cream, sugar, and caramel topping in mixing bowl. Beat until well blended. Add egg and egg white, and beat until the mixture thickens slightly.
3.    Add dry ingredients (white and whole wheat flour, oats, flax, cinnamon, baking soda, nutmeg, and salt) to food processor and pulse for about eight seconds until mixture is blended and oats have been processed into smaller pieces. Add dry mixture to the batter in mixer and beat on low just until blended. Stir chopped apples gently into batter with a spoon.
4.    Pour about 1/4C of batter into each muffin cup and bake in center of oven until center of muffin springs back when gently pressed, about 15 minutes.
*For high altitude I baked at 400F

Nutrition:
Per Serving: 186 Calories; 9g Fat (40.2% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 133mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. 1.2g Omega-3 fatty acids, 1.3g Omega-6 fatty acids, 4 Weight Watchers Points