Muffins that Won’t Make “muffin tops”

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Loving a nice breakfast treat but don’t want to feel bad about the fat content? Me too!  So, I made these whole grain, whole wheat, apple butter, raspberry, herby goodness in a muffin tin, gems.  Better known as “Susan’s Healthy Muffins”.  Give it a try!

1 pint of raspberries

1/2 cup of apple butter or apple sauce

1 egg beaten or equal egg whites

1/2 cup skim milk

1/2 cup sugar

1 teaspoon of pure vanilla extract

1 cup oatmeal

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon of baking soda

Pinch of salt

2 teaspoons of cinnamon

1/2 teaspoon of finely chopped fresh rosemary (optional, but I think it makes it!)

Preheat oven to 400 degrees.  Grease a 6 cup muffin tin and set aside. In mixer, beat together apple butter, egg, sugar, milk, add vanilla. In a separate bowl mix together the dry ingredients, oatmeal, flour, baking powder, baking soda, salt and cinnamon.   Add the dry ingredients to the apple butter mixture and stir to combine.  Add in fresh rosemary and carefully fold in the pint of berries.

FullSizeRender (17) - CopyFill muffin pan and bake for 18 – 22 minutes until the tops spring back from touch.

This is certainly a recipe that you can switch ingredients around like replacing the apple butter with a whole ripe banana and using whatever berries that are seasonal.

Muffin tops take that!

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