Apple, Cranberry, Pecan Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 155.9
- Total Fat: 4.6 g
- Cholesterol: 13.7 mg
- Sodium: 151.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.7 g
View full nutritional breakdown of Apple, Cranberry, Pecan Muffins calories by ingredient
Introduction
Delicious as a snack, dessert, or on-the-go breakfast. Crumble a warm muffin over a scoop of no-sugar added, fat-free vanilla ice cream for a special treat! (The nutrition information doesn't include the ice cream.) Delicious as a snack, dessert, or on-the-go breakfast. Crumble a warm muffin over a scoop of no-sugar added, fat-free vanilla ice cream for a special treat! (The nutrition information doesn't include the ice cream.)Number of Servings: 18
Ingredients
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1 1/4 cups all-purpose white flour
1/2 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup V8 Fusion juice, Tropical Orange flavor
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
1/4 cup liquid egg substitute
2 cups finely chopped Golden Delicious apple (about 1 large)
1/4 cup finely chopped pecans
1/2 cup dried cranberries
Cooking spray
Directions
Preheat oven to 350°.
Coat 18 muffin cups with cooking spray.
Lightly spoon flours into dry measuring cups, making sure to level with a knife. Combine flours, flaxseed, brown sugar, cinnamon, allspice, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the milk, V8 juice, melted butter, vanilla, egg, and egg substitute. Add to flour mixture, stirring just until moist. Fold in apple, cranberries, and pecans. Fill muffin cups 2/3 full with batter.
Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Rotate muffin pans halfway through baking to ensure even cooking. Remove muffins from pans immediately and place on a wire rack.
You can serve them warm or at room temperature. You can also freeze them individually for up to 1 week. To reheat, just wrap muffin in a slightly damp paper towel and microwave at 50% power for 15-30 seconds.
Yields 18 servings. 1 muffin per serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CREIGHZEE.
Coat 18 muffin cups with cooking spray.
Lightly spoon flours into dry measuring cups, making sure to level with a knife. Combine flours, flaxseed, brown sugar, cinnamon, allspice, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the milk, V8 juice, melted butter, vanilla, egg, and egg substitute. Add to flour mixture, stirring just until moist. Fold in apple, cranberries, and pecans. Fill muffin cups 2/3 full with batter.
Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Rotate muffin pans halfway through baking to ensure even cooking. Remove muffins from pans immediately and place on a wire rack.
You can serve them warm or at room temperature. You can also freeze them individually for up to 1 week. To reheat, just wrap muffin in a slightly damp paper towel and microwave at 50% power for 15-30 seconds.
Yields 18 servings. 1 muffin per serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CREIGHZEE.