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These ingeniously moist muffins from baker Jennifer Musty are rich in calcium and low in fat. Slideshow:  More Healthy Breakfast Recipes 

Jennifer Musty
November 2008

Gallery

© Yunhee Kim

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Makes 18 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.

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  • In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.

  • Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

One Serving 126 cal, 21 gm carb, 3 gm fat, 1.9 gm sat fat, 3 gm protein, less than 1 gm fiber.

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