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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I recently went apple picking and was so overexcited about picking that I ended up with 18 pounds of apples. That’s a lot of pie! To try something different, I made these muffins. The recipe is slightly modified from the South Beach Diet Cookbook. They aren’t overly sweet, so I like to toast them up and add some margarine. Ingredients:
1 1/2 cups whole wheat flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon salt |
3/4 cup buttermilk |
3 tablespoons canola oil |
2 tablespoons brown sugar |
2 tablespoons sugar substitute (i use granulated splenda) |
1 egg, beaten |
1 medium apple, peeled and diced |
1/2 cup walnuts, chopped |
Directions:
1. Preheat oven to 400 degrees. Coat 12-cup muffin pan with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt.
3. In a larger bowl, combine buttermilk, oil, brown sugar, sugar substitute and egg. Stir in the flour mixture until just combined. Don’t over-mix! Stir in apples and walnuts.
4. Divide batter evenly into 12 muffin cups. Bake 12-15 minutes.
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