CINNAMON SUGAR TOPPED APPLE MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus®
2 cups all-purpose flour (save 2 tsp for coating the apples)
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. ***