This morning, I had fresh strawberries that I needed to use so I came up with these muffins.
1 egg
1/4 cup olive or canola oil
1/3 cup sugar-free applesauce
1/2 to 1 tsp vanilla extract
1/2 cup Splenda granular (You may sub 1/2 cup sugar, if desired)
1 1//2 cups white whole wheat flour (all-purpose may be used)
2 tsp baking powder
1/4 to 1/2 tsp salt
Approximately 8 medium to large strawberries. cut-up
Preheat oven to 350 degrees.
In a 2-quart mixing bowl, beat egg. Add the milk, oil, applesauce and vanilla extract, mixing with a wire whisk. Using the whisk, stir in the Splenda until the mixture is well blended. In a small mixing bowl, combine the flour, baking powder and salt, stir into the wet mixture until well combined. Add the strawberries and mix in gently.
Grease a 12-cup muffin pan or line with paper liners. Divide the mixture evenly among the muffin cups. Place in the oven and bake at 350-degrees for approximately 20 minutes or until a wooden toothpick inserted in the center comes out clean.
Yield: 12 muffins
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