Wednesday, February 15, 2012

Spicy and Healthier Whole Wheat Applesauce Muffins

So moving on from the applesauce cupcakes I made for the girls' first birthday, I am experimenting with the same general recipe to try to make it spicier, chewier and more healthy and low-fat overall. Obviously we won't be doing that ridiculously sweet vanilla frosting either on a regular basis (but it's good to have on hand for emergencies/birthdays).

I started with replacing the flour with white whole wheat, with a half cup of wheat germ thrown in instead of that last half cup of flour. I also replaced one of the two cups of sugar with honey. Here goes. For Weight Watchers adherents, we're looking at a WW Points Plus value of 4 per muffin, if you're making 36 regular-sized muffins. Not bad and not bad tasting either!

2 and 1/2 cups flour
1/2 cup wheat germ
2 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
2 tsp tsp ground pumpkin pie spice
1 scant tsp salt
1 cup egg whites egg substitute)
2 and 1/3 cups applesauce
1 cup canola oil
2 tsp vanilla extract
3/4 cup sugar
3/4 cup honey
cooking spray

Preheat oven to 350 degrees. Combine dry ingredients, mix and set aside. Combine wet ingredients except for the applesauce in a mixer and mix well. Add half the dry ingredients, then half the applesauce. Repeat until all ingredients are just incorporated. Mix only until just combined. Pour batter into muffin tins or loaf pans that you have sprayed with cooking spray. Bake for 11 to 15 minutes, or until firm on top. Yields 36 regular-sized muffins.

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