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    You are in: Home / Recipes / Apple Pie Muffins Recipe
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    Apple Pie Muffins

    Average Rating:

    3 Total Reviews

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    • on November 16, 2003

      Followed recipe exactly, and batter came out with consistancy of cookie dough. Added 1 1/4 cups vanilla yogurt to get to a batter thickness, then added apples and it came out just fine..

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    • on August 28, 2006

      I made these and agree with Art Boone who said they come out too dry. I added 1/2 C. milk and 6 oz fat free vanilla yogurt to get the batter the right consistency. I also substituted shredded apple(not grated), 4 egg whites and 1 whole egg(instead of 3 whole eggs), used 1/2 whole wheat flour for the flour part and also substituted 1/2 C applesauce and 1/4 c. oil for the 3/4 c oil (I try to bake low fat) and only added 1 cup of sugar instead of 2 (they still came out sweet enough). These came out nice and moist. I ate 3 while my kids wanted chocolate chips in them, sorry kids you are out of luck. These make a nice semi healthy breakfast. Thanks!

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    • on September 28, 2004

      I also love recipes with apples in them. These were yummy and moist as well. I sprinkled the tops with a mixture of cinnamon and sugar before I baked them. A great muffin for breakfast or anytime. Thanks for posting.

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    Nutritional Facts for Apple Pie Muffins

    Serving Size: 1 (59 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 199.0
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.1 g
    Cholesterol 26.4 mg
    Sodium 173.7 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 0.7 g
    Sugars 18.1 g
    Protein 2.4 g


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