Low fat apple and cinnamon muffins
These low fat apple and cinnamon muffins are a healthy, moist treat made with fresh apple and fragrant cinnamon. Easy to prepare, they are perfect for breakfast or a snack.
Cook time 15 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1/2 cup brown sugar
1 tsp cinnamon
3/4 cup milk (1% fat)
1 egg
1 apple
Low fat apple and cinnamon muffins are a delicious and healthy treat perfect for breakfast or a snack. This recipe uses lower fat ingredients and fresh apple to create moist, flavorful muffins that you can enjoy without the guilt. Follow these simple steps to whip up a batch in no time.
Instructions:
- Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
- In a large mixing bowl, combine the self-raising flour, brown sugar, and cinnamon. Mix until the ingredients are well incorporated.
- In a separate bowl, whisk together the milk and egg until thoroughly combined.
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the muffins dense.
- Peel the apple, remove the core, and finely chop it into small pieces. Gently fold the apple pieces into the muffin batter.
- Evenly distribute the batter into the muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
These low fat apple and cinnamon muffins are not only easy to make but also a healthier alternative to traditional muffins. Enjoy them warm out of the oven or store them for a quick on-the-go snack. Happy baking!
Low fat apple and cinnamon muffins FAQ:
If your muffins are too dense, it may be due to overmixing the batter. To avoid this, mix just until the wet and dry ingredients are combined. Additionally, ensure you are using fresh ingredients and the correct measurements.
You can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of flour you use.
The muffins are done when a toothpick inserted into the center comes out clean. They should also have a slight golden color on top.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Yes, you can use other types of milk, such as almond milk or oat milk, to maintain the low-fat aspect while accommodating dietary preferences.”}]}
Cooking Tips:
- Make sure to mix the dry ingredients separately from the wet ingredients before combining them to ensure even distribution.
- Do not overmix the batter; it’s okay if it’s a bit lumpy. Overmixing can result in dense and tough muffins.
- Use a non-stick muffin tray or line with paper muffin cases to prevent sticking and for easy removal.
- Chop the apple into small, evenly-sized pieces so they distribute well throughout the muffins.
- If you prefer a slightly different flavor, try substituting the brown sugar for coconut sugar or adding a pinch of nutmeg.
Nutrition Facts
10 ServingsCalories 120kcal
Protein 3.10g
Carbohydrates 27g
Fiber 1.10g
Sugar 14g
Fat 0.96g
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