Apple Orange Spice Muffins
Submitted by sappyloon
Light spiced muffins with grated apple, raisins, and orange zest. Low-fat recipe that uses beaten egg white for lift and only a tablespoon of brown sugar for sweetness.
YIELD
8 muffinsPREP
15 minCOOK
25 minREADY
50 minThese muffins are engineered to be light, low-fat, and properly flavorful at the same time. Only one egg yolk and two tablespoons of margarine keep the fat down, while a beaten egg white folded in at the end gives the muffins their surprising lift. Two grated apples and a spoonful of raisins do most of the sweetening, so just a single tablespoon of brown sugar is all the added sugar needed.
The spice blend (cinnamon, nutmeg, cloves) is assertive enough to stand up to the bright orange zest and apple juice. Nonfat milk powder in the dry ingredients is an old baker’s trick for building richness into lean batters. Twenty to twenty-five minutes at 375°F (190°C) is all it takes to pull them out golden-topped.
Pro Tips
- Fill empty muffin cups with water. It prevents the pan from warping and keeps the batter-filled cups from over-browning.
- Fold the egg white in two additions. Deflating the whites is what makes low-fat muffins turn gummy.
- Use a tart apple like Granny Smith. Mealy apples collapse during baking and leave soggy pockets.
- Cool in the pan only 5 minutes, then transfer to a rack. Lean muffins stuck in the pan go soggy on the bottom.
Variations
- Sprinkle turbinado sugar on top before baking for a crunchy lid.
- Swap raisins for chopped dates or dried cranberries.
- Add a tablespoon of chopped walnuts or pecans for crunch.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside.
In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy.
Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended.
In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter.
Spray eight 2½ inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon ⅛ of batter into each sprayed cup (each will be about ⅔ full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping).
Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean).
Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool.
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