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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Substituting applesauce for some of the butter or oil adds tenderness to these Apple-Pumpkin muffins while keeping them low in fat. Ingredients:
nonstick cooking spray |
1 1/4 cups all-purpose flour |
1/2 cup whole wheat flour |
3 tablespoons toasted wheat germ |
2 teaspoons pumpkin pie spice or 2 teaspoons apple pie spice |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup egg beaters egg substitute (or 2 eggs, slightly beaten) |
1 cup canned pumpkin |
3/4 cup buttermilk (or sour milk*) |
1/3 cup unsweetened applesauce |
1/8 cup packed splenda brown sugar blend (or more to taste) |
2 tablespoons cooking oil |
Directions:
1. Preheat oven to 375 degree F.
2. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
3. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.
4. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture.
5. Stir just until moistened.
6. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
7. Cool in muffin cups on a wire rack for 5 minutes.
8. Remove from muffin cups.
9. * To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
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