So as I mentioned in my last post, it’s been all rabbit food around here. I haven’t been doing much baking at all. But yesterday I decided to make up some muffins. I got some great inspiration from these Zucchini Apple Muffins. I broke open a package of pumpkin that I had sitting in my freezer from last fall, and needed to use up the last cup of it (I made some fantastic pumpkin pancakes for my hubby with the first part of it). You can’t really even taste the pumpkin, but they were delicious all the same! Since I’m going for the health aspect of it, I altered the recipe quite a bit, and kept track of how many calories were going into it. I added some flax seed, which is completely optional. It gives them a little more of an earthy taste, but I didn’t mind it at all.
1 cup Whole Wheat Flour
1 cup AP flour
2 tsp baking soda
1 ½ – 2 tsp cinnamon or pumpkin pie spice
Pinch of salt
1 cup pumpkin
1 1/3 cup unsweetened applesauce
3 egg whites
2/3 cup brown sugar, packed
2 tbsp flax seed, dissolved in 4 tbsp water
1 tsp vanilla extract
2 tbsp vegetable oil
2 medium apples, peeled and diced (I used Michigan Ida Red)
Preheat your oven to 350 degrees.
Peel and chop your apples. Toss them in a bowl with a couple tablespoons of flour to coat. Set aside. (Coating them with flours ensures that they won’t sink to the bottom of the muffins.)
Pour 2 tbsp of flax seed into a small bowl. Pour 4 tbsp of water on top to dissolve.
Mix together your flour, baking soda, spices, and salt. Set aside
In a large bowl, whisk your egg whites just enough to break them up. Add the sugar, pumpkin, applesauce, flax, vanilla, and vegetable oil. Mix well.
Add the dry ingredients to the wet. Stir just until moist, try not to over mix!
Fold in the apples.
Divide into muffin tins lined with papers, and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
The entire batch of muffins has 2150 calories in it. If you divide your batter into 20 muffins, that’s only 108 calories per muffin! My batch made 16 regular sized muffins, and 16 mini muffins.
When I went to make these muffins, I realized I only had about ¼ cup of AP flour, so I used that, plus 1 ¾ cups of whole wheat flour. They still turned out moist and delicious! When my husband went for these muffins, I warned him that they were healthy and that he wouldn’t like them. He ate one, and said it was pretty good, just missing the butter. lol! Not a bad compliment from him. Charlie and Emma loved them, too. Charlie devoured 2 mini muffins in minutes!