Apple Cheddar Muffins

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Nov. 16, 2010


All purpose flour 1 3/4 Cup (28 tbs)
Apples 1/2 Pound , cored, pared, and finely chopped
Rye flour 1/2 Cup (8 tbs)
Reduced fat cheddar cheese
Chopped walnuts 1 1/2 Ounce
Granulated sugar 1/4 Cup (4 tbs)
Dark raisins 2 Tablespoon
Double acting baking powder
Ground cinnamon/Ground allspice 1/4 Teaspoon
Skim milk/Nonfat milk 1/2 Cup (8 tbs)
Reduced calorie margarine
Thawed frozen egg substitute 1/4 Cup (4 tbs)


1. Preheat oven to 375°F. In medium mixing bowl combine first 9 ingredients; stir to combine and set aside.

2. In blender combine remaining ingredients and process until smooth. Pour into dry ingredients and stir until moistened {do not beat or overmix).

3. Spray twelve 272-inch nonstick muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (each will be about 3/4 full). Bake in middle of center oven rack for 20 minutes (until muffins are golden and a toothpick, inserted in center, comes out dry).

4. Invert muffins onto wire rack and let cool.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2204Calories from Fat 594

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 2012 mg83.83%

Total Carbohydrates 345 g115%

Dietary Fiber 29 g116%

Sugars 104 g

Protein 66 g132%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet