Low fat & low cal raspberry & apple muffins!

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Low fat & low cal raspberry & apple muffins! calories by ingredient
Submitted by:

Introduction

These muffins are sweetened by the apple sauce and raspberries. Feel free to experiment with the quantities of things to see how it turns out, perhaps you could try it with no oil and let me know how it turns out? The sugar could also be decreased depending on how sweet you like them. These muffins are sweetened by the apple sauce and raspberries. Feel free to experiment with the quantities of things to see how it turns out, perhaps you could try it with no oil and let me know how it turns out? The sugar could also be decreased depending on how sweet you like them.
Number of Servings: 12

Ingredients

    Dry ingredients:
    Baking powder - 1 tbsp
    baking soda - 1/2 tsp
    sugar - 10 tsp (can be reduced if desired)
    White all purpose flour - 2 1/4 cups
    Fresh/frozen raspberries - 1 cup (can be increased if desired but make sure you add it to the nutritional info)

    Wet ingredients:
    Medium eggs - 2
    vanilla flavouring/extract - 1 tsp
    Unsweetened apple sauce - 1/3 cup
    semi-skimmed milk - 1 cup
    sunflower oil - 1 tbsp (optional, if not used increase apple sauce by a tbsp)



Tips

You could try making 24 mini muffins to reduce the calorie content even more.

Feel free to try out different fruits in place of the raspberries such as blackberries or strawberries. Can't wait to hear about your outcomes!


Directions

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.

Rate This Recipe