Golden Harvest Muffins II

READY IN: 40mins
Recipe by Claudia Dawn

This recipe differs slightly from MarieAlice's as it uses applesauce in place of the oil and prunes instead of nuts for a lower fat version. These are extremely moist that you will want to refrigerate and/or freeze what you will not use in 3 or 4 days. Those of you on Weight Watchers, I've calculated that one muffin is equal to 4 points.

Top Review by ladypit

Oh, these are wonderful!! I halved the recipe but kept the 2 egg whites. There is a ton of wonderful healthy stuff in here. I must tell you that I have tried many muffin recipes with lots in them, and often they don't have the right proportions of stuff to flour. This was perfect. I loved the prunes. They added some nice sweetness. Oh, and I used 1/2 cup sugar and 1/2 cup splenda. We will make these often! Thanks so much, Claudia Dawn.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Line 36 muffin tins with papers.
  3. Combine flour, sugar, baking soda, cinnamon, salt& cloves.
  4. Add apples, carrots, coconut, raisins, applesauce, and prunes.
  5. Mix well.
  6. Add milk, vanilla, and eggs; stir just until moistened.
  7. Fill muffin tins 3/4 full.
  8. Bake at 350°F for 18-20 minutes.
  9. Immediately remove from pans to cooling rack.

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