Name: Almost Whole Wheat Apple Crisp Muffins
Yield: 4 servings
Ingredients: 3 apples, peeled, cored and cut into 30 1/2 inch slices; 12 teaspoon allspice; 12 teaspoon cinnamon; 1 cup whole wheat pastry flour; 1 34 cups all-purpose flour; 34 cup oatmeal, uncooked; 12 cup sugar substitute (Splenda); 12 cup brown Sugar Twin; 1 tablespoon baking powder; 12 teaspoon cinnamon; 12 teaspoon allspice; 1 teaspoon baking soda; 14 teaspoon salt; 34 cup egg substitute; 1 12 cups nonfat milk; 14 cup canola oil

Servings: persons

3 apples, peeled, cored and cut into 30 1/2 inch slices
12 teaspoon allspice
12 teaspoon cinnamon
1 cup whole wheat pastry flour
1 34 cups all-purpose flour
34 cup oatmeal, uncooked
12 cup sugar substitute (Splenda)
12 cup brown Sugar Twin
1 tablespoon baking powder
12 teaspoon cinnamon
12 teaspoon allspice
1 teaspoon baking soda
14 teaspoon salt
34 cup egg substitute
1 12 cups nonfat milk
14 cup canola oil

1
Preheat oven to 375F.
2
Lightly spray muffin tin with cooking spray.
3
Mix together apples, allspice and cinnamon and set aside.
4
Combine flours, oats, sugars, baking powder, baking soda, cinnamon, allspice and salt in a large bowl.
5
In a separate bowl, whisk egg substitute and canola oil.
6
Add milk and mix well.
7
Stir wet ingredients into dry ingredients until just moistened.
8
Spoon into prepared muffin tins and top each with two slices of apple.
9
Press apple slices lightly into batter.
10
Bake for 20 minutes or until a toothpick comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Almost Whole Wheat Apple Crisp Muffins

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