Sunday, January 25, 2009

Apple Plum Muffins

This week I decided to try to cut out a bit of the fat (and cost) of our weekly breakfast muffins by implementing another vegan baking tip I was reminded of by a muffin recipe my Mom shared with me - replacing the butter with an equal quantity of applesauce. It worked great, and made the muffins even more moist. The only difference (besides cutting down the calories) was I had to cook them an extra minute or two. I made them this week with a mixture of Italian Plums and Arkansas Black Apple from Tiny's Organics which I diced before incorporating into the batter.

Low-Fat Fruit Muffins
3 cups flour
1 Tbspn baking powder
1 tspn salt
1/2 cup brown sugar
1/4 cup water
1 tspn Flax Seed Powder
1/2 cup applesauce
1 cup milk
1/2 cup honey
2 eggs
1 cup diced apple
1 cup diced plum

Preheat oven to 400 degrees F. Mix flour, baking powder, and salt into a bowl. Add 1/2 cup brown sugar and stir to blend. Combine water, flax powder, applesauce, milk, honey, and eggs in a small bowl and mix well. Stir into dry mixture. Fold in fruit very lightly, just until the dry and wet mixtures blend and the fruit is distributed. Spoon into a well-greased muffin tin (each of the 12 depressions will be filled to just more than full). Bake for 20-22 minutes. Makes 1 dozen muffins.

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