100% Whole Wheat Apple Muffins
Whole Wheat Apple Muffins recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
or less |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ¼ | cups |
water
|
|
| ½ | cup |
applesauce
|
|
| 1 | large |
apples
or 2 small apples, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
or less |
|
| 5 | ml |
cinnamon
|
|
| 296 | ml |
water
|
|
| 118 | ml |
applesauce
|
|
| 1 | large |
apples
or 2 small apples, chopped |
*
|
Directions
Combine dry ingredients in large mixing bowl.
Combine water and applesauce in another bowl.
Add apple to dry ingredients and mix to coat apple.
Add water mixture to dry ingredients.
Mixture will be somewhat thick.
Spoon mixture into non-stick muffin tins sprayed with vegetable oil spray.
Bake at 425 degrees F for about 20 minutes or until lightly browned.
Remove from muffin tin.
You can replace the cinnamon and apple with 1½ cups blueberries for blueberry muffins.
