Light Apple Stuffing Muffins
Ingredients
- 2 cups water ⓘ
- 2/3 cup nonfat dry milk powder ⓘ
- 1/2 cup margarine, melted ⓘ
- 6 tablespoons white sugar ⓘ
- 2 eggs ⓘ
- 1/4 cup sucralose sugar substitute (such as Splenda(R))
- 4 teaspoons baking powder ⓘ
- 2 1/2 teaspoons salt ⓘ
- 2 teaspoons ground thyme
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon onion powder ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon dried minced onion ⓘ
- 1/4 teaspoon black pepper ⓘ
- 2 cups all-purpose flour ⓘ
- 2 cups whole wheat flour ⓘ
- 2 sweet-tart apples (such as Gala), cored and chopped ⓘ
- 1/2 cup chopped celery ⓘ
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
- Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.
Nutrition & Diet Analysis (per serving)
1040
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).