Judul : No Added Fat Apple Walnut Muffins
link : No Added Fat Apple Walnut Muffins
No Added Fat Apple Walnut Muffins
As I always say with low fat or no fat added muffins, these are not meant to be baked well in advance. Being oil free, these muffins will have a short shelf life and are intended to be baked and eaten while still warm out of the oven at their freshest and best. The cinnamon and nutmeg add a fragrant spice touch which smells terrific as they bake and the toasted walnuts add a tasty, crunchy textural contrast as well. Overall, I really enjoyed these wholesome and healthy muffins and I will definitely be making these again.
Preheat oven to 350 degrees F and place paper muffin liners in the muffin tins.
Sift together and set aside:
2 cup flour (you can use whole wheat or a combination of both)
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
In the bowl of an electric mixer beat whisk together until foamy
3 eggs
In the bowl of an electric mixer beat whisk together until foamy
3 eggs
2/3 cup brown sugar
2 tsp vanilla extract
Stir in:
1 cup unsweetened applesauce
1 cup chopped toasted walnuts
1 cup chopped apple
Gently fold in the dry ingredients by hand. Be very careful not to overmix this batter or your muffins will be quite tough when baked. When the flour is just fully incorporated stop folding and spoon the batter into the prepared muffin tins. You can garnish the tops with apple slices and walnuts if you like. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 10 minutes and serve.
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