Apple Butter Muffins Recipe

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Servings: 1


  • 1 1/2 c. All-purpose white flour
  • 1/2 c. Whole-wheat flour
  • 1 1/4 c. Sugar
  • 1 Tbsp. Grnd cinnamon
  • 1 tsp Baking pwdr
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 c. Grated carrots (4 medium)
  • 1 x Apple peeled, cored and minced (1 c.)
  • 1 c. Raisins
  • 1 lrg Egg, lightly beaten
  • 2 lrg Egg whites, lightly beaten
  • 1/2 c. Apple butter (as a replacement for the oil)
  • 1/4 c. Vegetable oil preferable canola oil
  • 1 Tbsp. Pure vanilla extract
  • 2 Tbsp. Finely minced walnuts or possibly pecans
  • 2 Tbsp. Toasted wheat germ


  1. Preheat oven to 375 degrees F. Lightly oil 18 muffin c. or possibly coat with nonstick cooking spray. In a large bowl, stir together flours, sugar, cinnamon, baking pwdr, baking soda and salt. Stir in carrots, apples and raisins. In a medium-sized bowl, whisk together Large eggs, egg whites, apple butter, oil and vanilla. Add in to the dry ingredients and stir just till moistened. Spoon the batter into the prepared muffin c., filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake for 15 to 20 min, or possibly till the tops are golden brown and spring back when lightly pressed.
  2. Makes 18 muffins. FromEating Well. I know which you can substitute applesauce for the apple butter, although it might be nice to keep some around as an oil substitute.
  3. (They used it to cut down on the fat content.)


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