NEW LOW FAT WHOLE WHEAT MUFFINS

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Today I’m sharing an old favorite that I have worked to perfect over the last little while. These Whole Wheat Muffins are a family favorite (and a family recipe) that I shared over a year ago. Hopefully you like the improvements made to the recipe -to make it a little healthier – and also to the photography and blogging style that has evolved over the last year.  Enjoy!  

This recipe is one that I got from my mother-in-law which I believe is actually her grandmothers. I absolutely love these muffins but its hard to justify eating them for breakfast when you realize they have a 1/2 cup of butter and a cup of brown sugar. You may as well eat cupcakes for breakfast.  

I decided to take on the challenge of minimizing the fat content (I’m saving the sugar for another day) but still maintaining the goodness of the muffins. If you remember the last recipe I did an all or nothing fat substitution. It was either all butter or all applesauce.

In this recipe I’ve combined both for a healthier yet moist muffin. I found that just doing a complete applesauce muffin left it to dry and would crack. So here’s the latest improvements. Enjoy!

Yield: 12-15 muffins

Time:  25 minutes

INGREDIENTS:

  • 2 T butter, softened
  • 6 T applesauce
  • 1 c brown sugar
  • 1 egg
  • 1 c + 2 T low fat milk
  • 1/2 tsp vanilla
  • 2 c whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt

EQUIPMENT:

  • Muffin Tin
  • Cooking spray or cupcake liners

DIRECTIONS:

  • Step 1

Preheat oven to 425 degrees. Grease or line muffin tins.

Cream together butter, applesauce, and the egg. Add the milk and vanilla and mix until well combined.  

In a large bowl combine flour, baking soda, and salt.   

Form a well in the center of the dry ingredients. Add the liquid ingredients and mix until combined. 

  • Step 2

Spoon the batter into greased or lined muffin tin. Fill 2/3 full. Bake at 425 degrees for 12-15 minutes or until an inserted toothpick comes out clean.  

Allow the muffins to sit for 3-5 minutes. Remove muffins from the muffin tin and cool on a wire rack.  

Store in an airtight container for two days or in the freezer for longer storage.   

I hope you enjoy these delicious muffins as much as we do. What do you like to serve your muffins with?

Enjoy,

Larisa

Larisa

Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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