SBD-friendly Recipes
Wednesday, September 10, 2003
Apple Cinnamon Muffins
- 1 cup regular Quaker Oats (long cooking- not quick)
- 1 cup Whole Wheat flour
- 1 1/3 cup Low Fat Butter Milk
- ¼ cup Liquid Egg Substitute
- 2 T Canola Oil
- 1 whole apple cut into small pieces (skin on)
- 1 ½ t. Baking Powder
- ½ tsp. Baking Soda
- 1½ tsp. Cinnamon
- 3 egg whites
- ½ - ¾ cup sugar substitute – depending on your taste (I used Splenda)
- Preheat the oven to 400 degrees. Mix uncooked oats with the low fat buttermilk and let stand for ten minutes. While your oats soak, mix whole wheat flour, baking soda, baking powder, cinnamon and sugar substitute together in another bowl. Beat the egg whites until firm peaks form (a little less firm than meringue) and set aside.
- When oats are done soaking, stir in the egg substitute and canola oil to the oat mixture. Add the chopped apple at this time. Blend the dry and wet ingredients together all at once and stir till blended – don’t over-mix. Fold in the egg whites.
- Take a 12-muffin tin and spray the cups with cooking spray. Spoon the muffin batter into the cups until each is almost full. Bake for 25-30 minutes. Let muffins cool for 10-15 minutes in the pan.
