I would make this again! I substituted buckwheat flour for the wheat flour, and I used Slenda sugar blend for sugar. I also used egg substitute for the egg and egg whites. It was very moist and tasty!
Wow, this may be low in fat but it is still high in calories and sugar! This bread has over 5 teaspoons of sugar per slice - given the recommendations are 6-8 tsp/day (women/men), that would max out my sugar allowance for the day.
this recipe was a great success with friends. added some pecans (because they were there). It made 2 fullsize or 4 mine loaves.
Great healthy recipe. I made 22 muffins with the recipe. Also used 4 regular sized apples which I chopped up pretty small. Also added a little ground cloves and nutmeg, and used 1/2c. wheat bran in place of 1/2 c. of the whole wheat and 1/2 c. brown sugar in place of 1/2c. of the white flour. Will positively use again.
Very good bread, though it came out a little bit chunkier than I would prefer. Maybe my apples were too big. I may cut down on the diced apples. Nice flavor and texture for a low fat bread. I substituted Splenda for the sugar. Very tasty, thanks!
Very good. I loved the texture and my husband loves them just as they are. I reduced the sugar to 1/2 cup and added 1 cup of Splenda for baking. Next time I'll add some nutmeg or more cinnamon to punch up the flavor a bit.
This was a good tasting low fat recipe. Enjoyed the diced apples with the skin on baked thru the bread and the applesauce keeps it moist. I did add some nutmeg along with the cinnamon and enjoyed the extra flavor.
Easy and good! I love experimenting tasty low/no fat recipes. This one with diced apples added taste, texture and moist to the muffins without any fat (I used egg substitutes for all eggs ingredients). We need some more postings like this!
This was easy to make & tasted good - the chunks of apple were a nice touch. A dozen muffins & 4 mini loaves were baked in 20 minutes. Thanx Dale!