Title: Chunky Apple Muffins
Categories: Fruit Muffins
Yield: 15 Servings

3/4		Sugar
1/4		Oil
1/2		Lowfat buttermilk
1		Egg
2		Egg white
1		Vanilla
2		Granny smith apple; peeled/
1 1/2		Flour; divided
2		Baking powder
1/2		Baking soda
1/2		Cinnamon
1/4		Salt

Place sugar and oil in bowl and combine until smooth, using electric mixer. Add buttermilk, egg, egg whites and vanilla to sugar mixture. Mix until smooth. Put apples in separate bowl. Add 1/2 cup flour. Toss apples with flour to coat.

Add remaining 1 cup flour, baking powder, baking soda, cinnamon and salt to buttermilk-egg mixture. Combine well. Stir floured apples into batter with wooden spoon.

Spoon batter into 15 greased muffin tins or muffin tins lined with muffin cups, filling each about 2/3 full.

Bake at 375 until golden brown and wood pick inserted in center comes out clean, about 28 minutes. Let cool in pan set on cooling rack. Muffins can be served immediately. Alternately, once cooled, muffins can be frozen up to 3 months.

Makes 15 muffins.

From: The Los Angeles Times Food Section, March 24, 1994

previous

next