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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A healthier approach to a moist, sweet muffin. Adapted from Healthy Cooking for Two by Brenda Shriver. I worked with Brenda in the mid-1990's and she was kind enough to give me a copy of one of her cookbooks. Ingredients:
vegetable oil cooking spray |
1/2 cup nonfat milk |
1 egg white, slightly beaten |
2 tablespoons honey |
1 tablespoon butter, softened (original recipe called for low-fat margarine but i prefer butter for baking. your choice.) |
2 tablespoons applesauce |
3 -4 shredded wheat biscuits, crumbled to make 3/4 cup |
1/3 cup all-purpose flour |
1/3 cup whole wheat pastry flour |
2 teaspoons baking powder |
1/4 teaspoon cinnamon |
1 pinch nutmeg |
1/2 cup raisins (or chopped dried apricots) |
Directions:
1. Preheat oven to 400°F Lightly coat 6 muffin tin cups with cooking spray.
2. In a small bowl, mix together the milk, egg white, honey, butter or margarine and applesauce.
3. In a medium bowl, combine crumbled cereal, flours, baking powder, cinnamon and nutmeg.
4. Add the liquid ingredients, stirring just until moistened. Add the raisins & stir gently.
5. Spoon into muffin cups, 3/4 full or more.
6. Bake for 15-20 minutes or until they test done. Don't overbake.
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