Low-Fat Apple Spice Muffins

What I like the most about these muffins is that the spices make the muffin what it is. The raw cane sugar and whole wheat pastry flour are the best to use because they are the least processed ingredients available and retain more of their natural goodness. The chunky apple bits give me more for my bite and add another level of sweetness to the muffin. These make a great breakfast or brunch item, or you can have one with a cup of coffee and unwind! Enjoy!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Step: 2

Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.

Step: 3

In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.

Step: 4

Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.

Step: 5

Pour the batter into the prepared muffin cups, filling them about 2/3 full.

Step: 6

Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Step: 7

Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

Per Serving: 159 calories; protein 4g; carbohydrates 32.9g; fat 1.5g; cholesterol 0.5mg; sodium 84.6mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.