Whole Wheat Apple Muffins

Whole Wheat Apple Muffins
2 WW points per muffin

Recipe by Dana Eskes (c) 2002-2005 Yield: 12 muffins

1 cup whole wheat pastry flour
1 cup rolled oats
1/2 teaspoon salt
3 teaspoons baking powder – aluminum free
1/2 teaspoon allspice
3 teaspoons cinnamon
1/3 cup sucanat
1 large egg ***
3/4 cup milk – 2% or skim, could use non-dairy
1/3 cup unsweetened applesauce
1 medium green (tart) baking apple – peeled, cored, coarsely chopped
1/4 cup unsulfured raisins
1/4 cup walnuts or pecans – chopped, optional

Preheat oven to 350 degrees. In a large bowl, mix together everything except the milk, eggs & applesauce. In a separate bowl, slightly beat the egg; add the milk & applesauce. Mix well into the dry ingredients. Spoon into lightly oiled (or paper lined) muffin cups, fill to top because they do not rise very high. Bake for approximately 15 minutes or until they test done.

***Note, I accidentally forgot the egg in a double batch, and they turned out just fine! So, if you are not able to tolerate eggs, go ahead and make them without, they were still wonderful!


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