Apple and carrot muffins

Yield: 1 Servings

Measure Ingredient
1⅛ cup Cake flour
1½ tablespoon Cake flour
¼ teaspoon Baking soda
1 \N Egg white
½ cup Skim milk
½ tablespoon Vinegar
¾ cup Brown sugar
¾ cup Apple; shredded
¼ cup Carrot; shredded
¼ cup Unsweetened applesauce
½ teaspoon Vanilla
1 teaspoon Cinnamon
1 dash Ginger
1 dash Cloves
1 dash Nutmeg

Recipe by: Nicki Fritz <FRITZ@...> I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that very rubbery consistency that lf-sweet things tend to have. [nf] Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups ¾ full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.

This was half of the original recipe, and made 9 average muffins. If I had a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin.

Posted to JEWISH-FOOD digest V96 #53 Date: Tue, 15 Oct 1996 23:03:58 -0800 From: "Jenny S. Johanssen" <johanssen@...>

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