Prep 15 mins
Cook 20 mins
- 2 cups all-purpose flour
- 1⁄2 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 1⁄2 cup buttermilk (mix 2 tsp of vinegar or lemon juice with 1/2 c. skim milk and let stand for 10 minutes)
- 1⁄2 cup unsweetened applesauce
- 1 medium banana, mashed (about 1/2 c.)
- 1 large egg, lightly beaten
- 1 medium apple, peeled,cored,and chopped (about 1 c.)
- 1⁄2 cup dark raisin
- Preheat oven to 375 degrees.
- Spray a 12-cup muffin pane with vegetable cooking spray or line with paper liners, set aside.
- In a medium bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt, mix well, set aside In a small bowl, combine buttermilk, applesauce, banana, and egg.
- Add buttermilk mixture to flour mixture.
- Stir until just combined.
- Fold in apples and raisins.
- Divide batter among prepared muffin cups, filling each two-thirds full.
- Bake until tops are firm and golden, about 20 minutes.
- Place pan on a wire rack and cool for 5 minutes.
- Turn muffins out onto rack and cool completely.
- Replace raisins with a variety of dried fruits, try cranberries, cherries, apples, pears, bananas, dates finely chopped apricots, or even papaya.
These were a good low fat muffins. Twenty minutes was way too long for these muffins in my oven. I checked at 18 and they were a little over done. Next time I will add the fruit to the wet ingredients to reduce the amount of mixing required. I will definitely be making these again.
Very moist incredibly low fat muffin. I used whole wheat pastry flour and skim milk plus lemon juice fo rthe buttermilk. Otherwise left them as is. I am going to freeze them for a long car trip. These would make very large muffins if you are making 12 because I got 12 regular and 9 mini. Lovely warm with a tad of spray butter. Here's hoping they freeze well!