Harvest fruit muffins

Yield: 1 Servings

Measure Ingredient
2 cups All purpose flour
½ cup Firmly packed light brown sugar
2 teaspoons Baking powder
2 teaspoons Ground cinnamon
½ teaspoon Baking soda
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
⅛ teaspoon Salt
½ cup Buttermilk; (mix 2 tsp of vinegar or lemon juice with 1/2 cup skim milk and let stand for 10 minutes)
½ cup Unsweetened applesauce
1 medium Banana; mashed, (about 1/2 cup)
1 large Egg; lightly beaten
1 medium Apple; peeled, cored, and chopped, (about 1 cup)
½ cup Dark raisins

From: Diane & Mike <spangen@...> Here are 3 low fat muffin recipes. I got them from Healthy Meals in Minutes.

Preheat oven to 375 C. Spray a 12-cup muffin pane with vegetable cooking spray or line with paper liners. Set aside.

In a medium bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. Mix well. Set aside In a small bowl, combine buttermilk, applesauce, banana, and egg. Add buttermilk mixture to flour mixture. Stir until just combined. Fold in apples and raisins.

Divide batter among prepared muffin cups, filling each two-thirds full.

Bake until tops are firm and golden, about 20 minutes. Place pan on a wire rack and cool for 5 minutes. Turn muffins out onto rack and cool completely.

Tips: Replace raisins with a variety of dried fruits. Try cranberries, cherries, apples, pears, bananas, dates finely chopped apricots, or even papaya.

Calories per serving 159 (5% from fat), 35g carbohydrates 3 g protein, 155 mg sodium, 1 g fat, 18 mg Cholesterol.

Posted to recipelu-digest by jeryder@... on Mar 13, 1998

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