Low Fat, Low Sodium
No Butter, Very Low Cholesterol
Muffins are really little cakes. But these muffins are all by themselves in flavor, texture and satisfaction. Prepare them according to the instructions below and you'll be delighted with the sweet and tart flavors. You may make with other fruit or a combination of fruits.
Makes 20 Muffins
Protein: 9.833 g
Carbohydrate: 34.6 g
Dietary Fiber: 8.652 g
Total Sugars: 4.905 g
Total Fat: 9.987 g
Saturated Fat: .981 g
Monounsaturated Fat: 5.358 g
Polyunsaturated Fat: 3.239 g
Cholesterol: 1.25 mg
Trans Fatty Acids: .032 g
Total Omega-3 FA: 1.707 g
Total Omega-6 FA: 1.524 g
Calcium: 62.2 mg
Magnesium: 61.3 mg
Potassium: 492.8 mg
Sodium: 18.1 mg
Vitamin D: 1.25 mcg
Vitamin K: 6.412 mcg
Prepare muffin cups. If using a muffin pan (recommended) place paper cups into pans. If cups are not nonstick, Spritz with canned oil such as canola or olive oil (Pam type). Set aside.
Preheat oven to 350° F.
Using a wooden spoon, mix dry ingredients in a separate bowl.
Combine sugar, applesauce (or oil) and buttermilk until well mixed. Add in egg whites and vanilla, stir.
Mix together the wet and until batter is smooth.
Spoon batter into muffin cups ¾ of way to top. Place into preheated oven on middle rack. If a convection oven, you may bake on two different racks at the same time.
Bake at 350° F for 23 to 30 minutes. A tester toothpick should come out dry.
Bake at 350° F for 23 to 30 minutes. A tester toothpick should come out dry. (May also use this batter to make an 8" x 8" cake. Bake at same temperature for 30 to 35 minutes.)
*May use other fruit or a combination of fruit. Suggestions include pitted dates, frozen blueberries, frozen strawberries. If using dry fruit like dates, use only one cup instead of the three cups listed.
**Reduce fat and calories even more by leaving walnuts out ***May use extra virgin olive oil instead.