Apple Walnut Muffins Low Fat & Low Sugar Version |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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All the glory of muffins, using apple butter for part of the fat and replacing the white sugar with Splenda granular. Another Graham Kerr speciality. Ingredients:
1/2 cup all-purpose flour |
1/2 cup whole wheat pastry flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
3/4 cup rolled oats, not quick cooking |
1/3 cup splenda granular |
3 tablespoons walnuts, chopped |
1 egg |
1 cup low-fat buttermilk |
2 tablespoons apple butter (see sugar free crock pot apple butter) |
2 tablespoons light olive oil |
1 cup cooking apple, grated, unpeeled (rome, jonagold, granny smith) |
1 tablespoon brown sugar |
1 tablespoon walnuts, chopped |
1 tablespoon rolled oats |
Directions:
1. Heat oven to 400ºF. Grease 12 muffin tin cups or line with cupcake papers.
2. In a large bowl, whisk together the flours, baking powder & soda, salt, cinnamon, oats, Splenda and walnuts.
3. Thoroughly mix the egg, buttermilk, apple butter, oil & grated apple. Pour into dry ingredients and stir gently just till mixed. A few lumps are OK; overmixing will make the muffins tough.
4. Divide the batter among the prepared muffin cups. Combine topping ingredients & scatter over muffin tops.
5. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. (They don't rise very much; that's okay.).
6. Remove from oven & cool on a rack (if you're muffin tipper , now's the time to do it ;-) for 10 minutes. Remove from pan & finish cooling on rack.
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