| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Cinnamon |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1/3 |
c |
Skim milk |
| 1 |
c |
Applesauce |
INSTRUCTIONS
I've had mixed success with no-fat-added muffins. Usually, they are not as
light and come out brick-like. But these were light, moist, and lasted a
couple days like that.
Prepare the muffin pan using lowfat cooking spray and preheat oven to 425
degrees. Combine the flour, sugar, cinnamon, baking powder, and salt in a
bowl. Mix well. Lightly beat the egg and mix in the milk. Add the
applesauce and egg/milk to the flour mixture and mix until just moistened.
Try to avoid overstirring, as this may create "tunneling" in the finished
muffin.
Spoon the mixture into the muffin pans and bake for about 17 minutes. Test
for doneness with a toothpick: if the toothpick comes out moist, then let
cook for another minute or so. If dry, then muffins are done.
TGEORGES@NYX.CS.DU.EDU
(TOM GEORGES)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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