Fruit Muffins
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Meal Type | Desserts |
| Step Number (6 steps program) | Step 6: Pressure Cookers, Dips & Desserts |
Description
These light-on-the-fat muffins are filling, yet not too heavy. The white wheat flour, applesauce and raisins or other dried fruit add fiber. Using only 1 tablespoon of oil cuts the fat drastically.
Ingredients
- 1⁄2 cup vanilla soy milk, rice milk, or non-fat milk
- 1 tbsp vinegar, apple cider or white
- 1 tbsp canola oil
- 1⁄3 cup 100% pure maple syrup
- 1 cup applesauce, unsweetened
- 2 cup white wheat flour, or whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tbsp lemon zest
- 1 cup raisins, currants, dried cherries, blueberries, cranberries, or other fruit
Instructions
Preheat the oven to 375 degrees F.
Combine the milk and vinegar and stir in a medium bowl. Add the oil, maple syrup, and applesauce to the vinegar mixture. Stir well.
In a separate bowl, combine the flour, baking soda, cinnamon and lemon zest. Stir well. Add the wet ingredients to the dry ingredients and stir until just combined. (Many muffins become tough and chewy due to over-mixing.) Add the raisins or other fruit and stir once more. Spoon the mixture into lightly sprayed or oiled muffin tins.
Bake for 15 to 18 minutes or until the muffins are brown and a toothpick comes out clean. Let the muffins cool in the pan for 3 minutes. Then remove and let cool on a rack. Serve when cool.
Notes
Per muffin: 144 calories; 18 grams protein; 31 grams carbohydrate; 2.7 grams fat; 0 cholesterol; 3 grams fiber; 100 mg. sodium.
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