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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| whole wheat flour: 1/2 cup |
| wheat germ: 1 Tbl |
| canned apple pie filling: 1 oz |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| eggs: 2 |
| canned pumpkin: 1 cup |
| whole milk: 3/4 cup |
| unsweetened applesauce: 1/3 cup |
| light brown sugar (packed): 1/4 cup |
| olive oil: 2 tsp |
Apple-pumpkin muffins
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
1. Preheat oven to 375 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, wheat germ, pumpkin pie spice, baking powder, salt, and baking soda; set aside.
2. In a medium bowl, combine egg, pumpkin, buttermilk, applesauce, brown sugar, and oil; add pumpkin mixture all at once to flour mixture. Stir just until moistened.
3. Divide batter evenly among prepared muffin cups, filling each about two-thirds full. Bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean.
4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
*Test Kitchen Tip: To make 3/4 cup sour milk, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.