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Sunday, January 16, 2011

Low Fat Apple Muffins

Low Fat Apple Muffins
Don't be put off by the large amount of oil in this recipe. It makes 5 dozen muffins! These muffins freeze well, so they're perfect for baking and freezing to eat later as well.
4 egg whites, whisked until mixed
4 cups skim milk
1 cup molasses
3/4 cup vegetable oil
1& 1/3 cups packed brown sugar
5 & 1/3 cups unbleached all-purpose flour
4 cups rolled oats
1 cup whole wheat flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon plus 1 teaspoon cinnamon
1 teaspoon nutmeg
5 cups diced apples
Raisins or currants (optional), as desired
(my friend suggested Yellow raisins)
Combine all wet ingredients.
Combine all dry ingredients, mixing well.
Add wet ingredients to dry ingredients, mixing just until combined.
Use a large spoon and big strokes.
Do not over-mix muffin batter or muffins will be tough.
Spoon into well greased or paper lined muffins tins.

Bake at 400 degrees F for about 15 minutes or until done.
Makes about 5 dozen.

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