Cinnamon Apple Raisin Muffins
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 154.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 106.7 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 3.8 g
- Protein: 2.6 g
View full nutritional breakdown of Cinnamon Apple Raisin Muffins calories by ingredient
Introduction
nice and moist and deliciousI used cane sugar, but you can use what you want
You can use cooking oil in place of Lighter Bake if you want nice and moist and delicious
I used cane sugar, but you can use what you want
You can use cooking oil in place of Lighter Bake if you want
Number of Servings: 36
Ingredients
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10 medium apples, peeled and chopped
2 C sugar
2 C raisins (not packed)
1/4 C Lighter Bake
4 tsp vanilla
2 small bananas, mashed
5 C whole wheat pastry flour
3 tsp baking soda
3 tbs ground cinnamon
Directions
Preheat oven to 350 degrees F. or 176.6 C. Set wire rack in center of oven.
Combine chopped apples with sugar, raisins, cinnamon, Lighter Bake and vanilla. Let stand about 10 minutes. Meanwhile mash bananas. Add to apple mixture and combine.
In a separate bowl, combine flour, baking soda and mix. Add to apple mixture and fold until just combined.
Use a 1/2 c. Ice Cream scoop and drop into non-stick cup cake tins.
Bake for 28 to 35 minutes or until tooth pick comes out clean. Allow to cool on wire rack for 10 minutes before removing from tins.
Optional: combine 1/2 cup brown sugar with 2 tbs whole wheat flour and an 1/8 tsp of cinnamon and sprinkle over tops to keep the tops of muffins from becoming sticky.
Makes 36 muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user HONEYBEE56.
Combine chopped apples with sugar, raisins, cinnamon, Lighter Bake and vanilla. Let stand about 10 minutes. Meanwhile mash bananas. Add to apple mixture and combine.
In a separate bowl, combine flour, baking soda and mix. Add to apple mixture and fold until just combined.
Use a 1/2 c. Ice Cream scoop and drop into non-stick cup cake tins.
Bake for 28 to 35 minutes or until tooth pick comes out clean. Allow to cool on wire rack for 10 minutes before removing from tins.
Optional: combine 1/2 cup brown sugar with 2 tbs whole wheat flour and an 1/8 tsp of cinnamon and sprinkle over tops to keep the tops of muffins from becoming sticky.
Makes 36 muffins.
Number of Servings: 36
Recipe submitted by SparkPeople user HONEYBEE56.
Member Ratings For This Recipe
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