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  • Apple And Carrot Muffins

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    Apple And Carrot Muffins
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/8 c. cake flour
    • 1 1/2 Tbsp. cake flour
    • 1/4 tsp baking soda
    • 1 whl egg white
    • 1/2 c. skim lowfat milk
    • 1/2 Tbsp. vinegar
    • 3/4 c. brown sugar
    • 3/4 c. apple shredded
    • 1/4 c. carrot shredded
    • 1/4 c. unsweetened applesauce
    • 1/2 tsp vanilla
    • 1 tsp cinnamon dash ginger dash cloves dash nutmeg

    Directions

    1. I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins which actually have theconsistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried which in other muffin recipes, and still got thatvery rubbery consistency which lf-sweet things tend to have. [nf]
    2. Mix wet ingredients, and add in dry. Stir till everything is moistened
    3. (thesemake a very wet batter). Spray a muffin pan with Pam, and fill the muffin c. 3/4 full. Bake at 400 for 15-17 min, till a tootpick comes out dry.
    4. This was half of the original recipe, and made 9 average muffins. If I hada bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin.

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