Sunday, January 22, 2006

Apple Crisp Muffins

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3 apples, peeled, cored, and cut into thin slices
1/2 t allspice
1/2 t cinnamon
1 c whole wheat flour
1 3/4 c all-purpose flour
3/4 c oats
3 T ground flaxseed
1/2 c Splenda granular
1/4 c Splenda brown sugar blend
1 T baking powder
1/2 t cinnamon
1/2 t allspice
1 t baking soda
1/4 t salt
3/4 c Eggbeaters or 3 eggs
1 1/2 c nonfat or lowfat milk
1/4 c canola oil

Preheat oven to 375˚. Lightly spray muffin tins with cooking spray or use paper cups. Mix together apples, 1/2 t allspice and 1/2 t cinnamon; set aside. Combine dry ingredients in a large bowl. In a separate bowl, whisk egg substitute or eggs and oil. Add milk; mix well. Stir wet ingredients into dry ingredients until just moistened. Spoon into prepared muffin tins and top each with two slices of apple. Press apple slices lightly into batter. Bake for 20 minutes or until toothpick inserted in center comes out clean. Makes 18.

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