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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, October 4, 2014

Cinnamon Sugar Topped Apple Muffins

Fall is finally in the air! Fall to me means pumpkins and apples. Actually, it's always pumpkin season in my house. I had these beautiful apples that weren't going to be so beautiful soon.....and I didn't want to toss them in the yard for the critters.  This recipe is just so 'comforting'....the smell while it's cooking is phenomenal! You probably have all the ingredients in your kitchen to make these. I think they'd be really good on a cool morning.....warm....with either a nice cup of coffee or hot cocoa.

CINNAMON SUGAR TOPPED APPLE MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus®


2 cups all-purpose flour (save 2 tsp for coating the apples)
1 ½ tsp baking powder
½ tsp salt
2 tsp cinnamon
2 cups diced apples
½ cup (1 stick) light butter at room temperature
1 cup Splenda granulated
½ cup fat-free egg substitute
2 tsp vanilla
½ cup fat-free milk

FOR THE TOPPING:
½ cup (1 stick) light butter, melted
½ cup Splenda granulated
½ cup cinnamon


Preheat oven to 375°. Spray a muffin tin; set aside.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.


In a small bowl, toss together the diced apples and 2 tsp of the flour. Set aside.

Cream together the butter and Splenda granulated. Slowly add the egg substitute. Mix in the vanilla.

Gently fold the flour mixture into the butter mixture, alternating with the milk. Stir until just combined. Fold in the diced apples. Scoop the mixture evenly into the muffin tins.





Bake for @30 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.


Allow the muffins to cool slightly in the muffin tin on a wire rack, @10 minutes.

In a small bowl, mix together the Splenda granulated and cinnamon. In another small bowl, melt the ½ cup light butter. Remove a muffin from the muffin tin, dip the top in the melted butter and then in the cinnamon/Splenda mixture and place on a plate to finish cooling.





MY SPIN: I absolutely love cinnamon, so I made sure there was a lot of the mixture on top of the muffins.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

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