As promised from my last post. Here is the recipe for the low fat cinnamon apple muffins I made. Not a stitch of butter, shortening or oil in this recipe. The secret is the addition of fat-free sour cream. They are moist, delicious and you can swap out the apples for any other fruit….blueberries, rhubarb, strawberries, whatever tickles your fancy.
1 1/4 cup all-purpose flour
1 cup whole wheat flour
1/4 cup oat flour
1/4 cup ground flax
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup old-fashioned brown sugar
1 cup fat free sour cream
1 tsp vanilla extract
1 cup buttermilk *
2 cups diced apple
Preheat oven to 350°F
Grease 2 x 12 muffin tins or use paper liners (makes 15 muffins) and set aside.
In a large bowl, combine dry ingredients (except sugar) and mix well.
In a medium bowl, combine buttermilk, sour cream, egg, brown sugar and vanilla extract; whisk until smooth.
Add wet ingredients to dry all at once and gently fold until just moistened. Do not overmix or muffins will be tough.
Gently fold in diced apple.
Scoop into prepared muffin pan, fill to the top of each cup.
Bake for 20 to 25 minutes until lightly browned and tops spring back when lightly pressed. Let cool in the tin for 10 minutes, then remove to a wire rack to finish cooling.
* To make buttermilk, add one teaspoon of lemon juice to one cup of milk, stir and let sit for 10 minutes, then use in recipe.
** Pardon the Xmas muffin liners….it’s all I had on hand