Low Fat Apple Muffins

By Hklbrries

Ingredients

• Prune Puree:
• 1 cup buttermilk
• 1 cup Bran cereal shreds
• 1 tsp baking soda
• 1/2 cup packed brown sugar
• 1/2 cup prune puree or prepared prune butter
• 2 large egg whites
• 1 tbsp molasses
• 1 cup flour
• 1 cup peeled and grated apple (spooned, not packed into cup)
• 1/4 tsp salt
• 1 1/3 cups (8 ounces) pitted prunes
• 6 tbsp water

Details

Servings 12

Preparation

Step 1

Preheat oven to 375 F. Coat 12 (2 3/4-inch) muffin tin cups with vegetable cooking spray; set aside.

In small bowl combine buttermilk, bran and baking soda; set aside.

In mixer bowl cream sugar and prune puree or prune butter; beat in egg whites and molasses. Stir in buttermilk mixture, flour, apple and salt to blend thoroughly.

Spoon batter into prepared muffin tin cups, dividing equally. Bake about 20 minutes until pick inserted into centers comes out clean. Cool in pan 15 minutes. Turn onto rack to cool completely.

Prune Puree: Combine pitted prunes and water in container of food processor. Pulse on and off until prunes are finely chopped. (Fat-free prune butter may be available in the jam and jelly or baking section of your supermarket).