Low fat & low cal raspberry & apple muffins!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry ingredients:Baking powder - 1 tbsp baking soda - 1/2 tspsugar - 10 tsp (can be reduced if desired)White all purpose flour - 2 1/4 cupsFresh/frozen raspberries - 1 cup (can be increased if desired but make sure you add it to the nutritional info)Wet ingredients:Medium eggs - 2vanilla flavouring/extract - 1 tspUnsweetened apple sauce - 1/3 cupsemi-skimmed milk - 1 cupsunflower oil - 1 tbsp (optional, if not used increase apple sauce by a tbsp)
1. Preheat your oven to 200 degrees/400 F/ gas mark 6.
2. Grease/line a 12 whole muffin tin
3. Sift together the flour, baking powder and baking soda into a large bowl. Stir in the sugar.
4. Place the eggs into a jug and beat lightly, then beat in the milk, applesauce, oil and vanilla extract.
5. Pour your wet ingredients into the dry and mix until smooth and all the ingredients are combined.
6. Add your raspberries and stir gently until just combined, do not overmix.
7. Spoon the muffin mixture equally between your 12 muffin cases.
8. Bake in your preheated oven for around 20 minutes or until well risen, golden brown and firm to touch.
9. Leave in the baking tin for around five minutes and then transfer your muffins to a cooling rack to cool completely. Store in an airtight container.
Serving Size: 12 standard sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GEODOUGAL.
2. Grease/line a 12 whole muffin tin
3. Sift together the flour, baking powder and baking soda into a large bowl. Stir in the sugar.
4. Place the eggs into a jug and beat lightly, then beat in the milk, applesauce, oil and vanilla extract.
5. Pour your wet ingredients into the dry and mix until smooth and all the ingredients are combined.
6. Add your raspberries and stir gently until just combined, do not overmix.
7. Spoon the muffin mixture equally between your 12 muffin cases.
8. Bake in your preheated oven for around 20 minutes or until well risen, golden brown and firm to touch.
9. Leave in the baking tin for around five minutes and then transfer your muffins to a cooling rack to cool completely. Store in an airtight container.
Serving Size: 12 standard sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GEODOUGAL.
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 2.6 g
- Cholesterol: 28.8 mg
- Sodium: 152.9 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.4 g
- Protein: 4.1 g
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