Apple and Carrot Muffins i
Ingredients :
1 1/8 cup cake flour
1 1/2 tbl cake flour
1/4 tsp baking soda
1 whl egg white
1/2 cup skim milk
1/2 tbl vinegar
3/4 cup brown sugar
3/4 cup apple shredded
1/4 cup carrot shredded
1/4 cup unsweetened applesauce
1/2 tsp vanilla
1 tsp cinnamon
dash ginger
dash cloves
dash nutmeg
Method :
* I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the
consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that
very rubbery consistency that lf-sweet things tend to have. [nf]
* Mix wet ingredients, and add dry. Stir until everything is moistened
* (these
make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.
* This was half of the original recipe, and made 9 average muffins. If I had
a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin.