Apple and carrot muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅛ | cup | Cake flour |
| 1½ | tablespoon | Cake flour |
| ¼ | teaspoon | Baking soda |
| 1 | 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 |
Directions
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@...>