PastaQueen reviews the Fiber One Apple Cinnamon Muffin Mix and gets caught licking the beaters.
[Read more…] about Review: Fiber One Apple Cinnamon Muffin Mix
You'll laugh you ass off. (I did.)
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PastaQueen reviews the Fiber One Apple Cinnamon Muffin Mix and gets caught licking the beaters.
[Read more…] about Review: Fiber One Apple Cinnamon Muffin Mix
at
I’m starting to get bored of my regular meals, so that means it’s time to start experimenting in the kitchen again. When choosing new recipes I look for two things:
1) Nothing too complicated or complex. If it involves separating egg whites or getting out the sifter it’s a no go. Do I even own a sifter?
2) No weird ingredients. I’m not adverse to buying one or two new spices or veggies for a recipe, but if it turns into a grocery store scavenger hunt that requires me to find eye of newt, it’s out. No toil or trouble.
Lately, I’ve been surfing this thread at a South Beach diet site which has links to tons of recipes. Today I tried:
Apple Strudel Muffins
Makes 12 muffins
Topping:
1/4 cup Splenda
1/4 cup whole wheat flour
1/4 tsp ground cinnamon or to taste
1/8 cup melted margarine
Muffin:
2 cups whole wheat flour
1/2 cup Splenda
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apple juice*
1/3 cup Canola oil
1 egg
1 teaspoon ground cinnamon
1 cup apples – peeled, cored and diced
Directions
Preheat oven to 350° F. Spray bottom and sides of cupcake pan with cooking spray or use baking cups.
For topping:
In a medium bowl, combine Splenda, flour, cinnamon and margarine. Stir until well blended. Separate mixture into small clumps, approximately 1/4 teaspoon each and place on cookie sheet. Bake 8-10 minutes. Cool to room temperature. Crumble into fine, uniform texture (can be done by smashing chunks with the back of a fork). Set aside.
Once you’ve done the topping, increase oven temp to 400.
For muffins:
In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
Fill cups 2/3 full. Sprinkle with topping, pressing it in a little so that it sticks. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
These were scrumdiddlyumptious. Granted, they took a little bit more prep work than I like. Three bowls? Geez. But I’d say they were worth it. I ended up with 15 muffins, which is 3 more than the recipe says. I think I was just conservative filling up the cups because I hate spillovers. In the future I’ll probably double the recipe and save these muffins as breakfast items for the week. Assuming I don’t scarf them down during the week, which is probably a more likely option.
Conclusion – Definitely a keeper.
* 1/24/06 – I ran out of apple juice while making these last night and substituted Crystal Light instead. Couldn’t tell the difference! I would recommend using Crystal Light instead since it has much less calories.
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