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Low-Fat Apple Spice Muffins


Ingredients

cooking spray

cooking spray

1 cup whole wheat pastry flour

1 cup whole wheat pastry flour

1 cup all-purpose flour

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking soda

1 pinch salt

1 pinch salt

½ teaspoon ground cinnamon

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon ground ginger

2 large egg whites

2 large egg whites

⅔ cup skim milk

⅔ cup skim milk

⅔ cup nonfat plain yogurt

⅔ cup nonfat plain yogurt

1 cup raw sugar

1 cup raw sugar

1 tablespoon canola oil

1 tablespoon canola oil

¼ teaspoon vanilla extract

¼ teaspoon vanilla extract

1 cup chopped peeled apple

1 cup chopped peeled apple

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.

Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.

In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.

In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.

Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.

Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.

Pour the batter into the prepared muffin cups, filling them about 2/3 full.

Pour the batter into the prepared muffin cups, filling them about 2/3 full.

Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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