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Ingredients
- 1 1/8 c. cake flour
- 1 1/2 Tbsp. cake flour
- 1/4 tsp baking soda
- 1 whl egg white
- 1/2 c. skim lowfat milk
- 1/2 Tbsp. vinegar
- 3/4 c. brown sugar
- 3/4 c. apple shredded
- 1/4 c. carrot shredded
- 1/4 c. unsweetened applesauce
- 1/2 tsp vanilla
- 1 tsp cinnamon dash ginger dash cloves dash nutmeg
Directions
- I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins which actually have theconsistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried which in other muffin recipes, and still got thatvery rubbery consistency which lf-sweet things tend to have. [nf]
- Mix wet ingredients, and add in dry. Stir till everything is moistened
- (thesemake a very wet batter). Spray a muffin pan with Pam, and fill the muffin c. 3/4 full. Bake at 400 for 15-17 min, till a tootpick comes out dry.
- This was half of the original recipe, and made 9 average muffins. If I hada bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 685g | |
| Calories 1431 | |
| Calories from Fat 55 | 4% |
| Total Fat 6.21g | 8% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 500mg | 21% |
| Potassium 891mg | 25% |
| Total Carbs 322.24g | 86% |
| Dietary Fiber 7.7g | 26% |
| Sugars 183.37g | 122% |
| Protein 24.25g | 39% |
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