Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/4 cup bran-pure cellolose; natural sugar-1.5 x sweet as sugar (= 1/2 cup sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup skim milk
- 2 tablespoons melted margarine-Fleishman's or mazda, not diet or in tub because air and water added
- 1/2 teaspoon vanilla
- Grated zest of 1 small lemon
- 3/4 cup diced fruit of your choice [apples, blueberries, bananas (mashed or diced), peaches, etc]
Directions
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Preheat oven to 350 degrees F
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Spray muffin tin with non-stick spray or line cups with muffin papers
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Combine dry ingredients in a medium bowl
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In a smaller bowl, beat the egg and then whisk in the milk, vanilla, margarine, and lemon zest
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Add liquid ingredients to the flour mixture and stir only until mixture is combined
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Fold the fruit into the muffin batter and then rapidly pour into muffin tin and bake for 15-20 minutes or until muffins are golden
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Calories: Approximately 136 depending on fruit used
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Fat: about 3 grams
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Note: If using berries, such as raspberries, they aren’t very sweet-add more fructose or sugar
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Okay to use frozen fruit, but run under water to get ice crystals out and the strain
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Can make it sweeter by sprinkling cinnamon and sugar on top before baking
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Crusty’s low fat muffin mix is good (sam’s) less fat and less nutritions than these
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These don’t get as dark as regular muffins
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Double
-— baking powder: reacts 1st to liquid and then to heat -
Okay-needs to be sweeter