Apple Pecan Muffins
Low Fat Recipe
The second layer of batter won't cover the apple-nut mixture in these Five Star Apple Pecan Muffins. Instead, crusty, swirled tops form as the muffins bake. Buttermilk adds to the wonderful flavor and keeps these nice and moist.
1-1/2 cups all purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup wheat bran flakes cereal with raisins
2/3 cup sugar
1/3 cup graham cracker crumbs
1 egg, lightly beaten
1 cup fat free buttermilk
2 tablespoons melted butter or margarine
1 cup peeled, finely chopped apple
1/3 cup chopped pecans, toasted
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 tablespoon melted butter
Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine egg, buttermilk, and 2 tablespoons margarine; add to dry ingredients. Stir just until dry ingredients are moistened. Set aside.
Combine apple and next 4 ingredients; set aside.
Spoon 2 tablespoons batter into each of 12 muffin cups coated with cooking spray, or lined with paper liners. Top evenly with apple mixture. Spoon remaining batter evenly over apple mixture. (Batter will not completely cover apple mixture.)
Bake at 350 degrees for 25 minutes. Remove from pans immediately.
For a nice, crunchy top, sprinkle a bit of sugar over each muffin prior to baking - you will use approximately 1 tablespoon to cover all the muffins.
Yield: 12 muffins
Serving size: 1 muffin
Calories: 198; Protein: 3.6g; Fat: 6.1g; Carbohydrate: 33.4g; Fiber: 1.5; Cholesterol: 18mg; Sodium: 240mg