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.

 Ingredients

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)

Method:

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.

Pumpkin Carrot Muffins with Vanilla Frosting

Pumpkin Carrot Muffins with Vanilla Frosting
Yeild: 24 Muffins

Ingredients

Muffins

• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup golden yellow sugar
• 2 large eggs at room temperature
• 1 cup pure pumpkin puree
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup finely grated carrot

Frosting

• 1/4 cup 2% Milk
• 1 tablespoon 2% Milk
• 1/2 cup unsalted butter, room temperature
• icing sugar, sifted (3-4 cups)
• 1 teaspoon vanilla bean paste
• 1 teaspoon pure vanilla extract

Directions

Muffins

1. Preheat oven to 350 F and grease or line with paper cups 24 muffin cups.
2. Cream butter and sugars until evenly combined. Add eggs one at a time, beating well after each addition.
3. Stir in pumpkin, sour cream and vanilla.
4. In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots.
5. Spoon into prepared tins and bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean. Cool for 15 minutes in the tin before removing to cool completely.

Frosting

1. Beat butter with electric beaters until fluffy. Add 2 cups of icing sugar, plus milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups icing sugar until frosting is a fluffy, spreadable consistency. Spread frosting generously onto each muffin.