Friday, January 22, 2010

Chunky Apple-Cinnamon Muffins from HungryGirl

PER SERVING (1 muffin with topping): 127 calories, 2.5g fat, 325mg sodium, 24.5g carbs, 2.5g fiber, 10g sugars, 3g protein -- POINTS® value 2*

Yup, guilt-free baked goods for breakfast. Stop pinching yourself. It's TRUE.


For Muffins
1 cup peeled and chopped Fuji apples
1/2 cup whole-wheat flour
1/4 cup light vanilla soymilk
2 tbsp. sugar-free pancake syrup
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. brown sugar (not packed)
1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt

For Topping
1 tbsp. brown sugar (not packed)
1 tsp. Splenda No Calorie Sweetener (granulated)
1/4 tsp. cinnamon
1/2 tsp. light whipped butter or light buttery spread, room temperature
Dash salt

Preheat oven to 400 degrees.

In a small bowl, mix together all ingredients for topping except butter. Then add butter and gently stir until small crumbs form. Set aside.

In a medium bowl, combine all of the dry ingredients for muffins (flour, Splenda, brown sugar, baking powder, cinnamon, and salt). Mix well.

In a large mixing bowl, combine all of the wet ingredients for muffins (soymilk, syrup, egg substitute, butter, and vanilla extract). Using a whisk, mix until thoroughly blended. Don't worry if butter bits do not break up completely. Add dry ingredients to the large bowl with the wet ingredients. Mix until completely blended, and then fold in the apples.

Line four cups of a muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the four cups. Sprinkle topping mixture evenly over batter in the cups.

Bake in the oven for 18 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating. Demolish!


Source: HungryGirl

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