Applesauce Buckwheat Muffins
- 1 cup buttermilk
- ½ cup applesauce, unsweetened
- ¼ cup canola oil
- 1 egg
- 2 tablespoons egg whites
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1¼ cups whole-wheat pastry flour
- ¾ cup light buckwheat flour
- ¼ cup Splenda granular
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
Crisp Topping (optional):
- 1 tablespoon Splenda Brown Sugar Blend
- ¼ teaspoon cinnamon
- ¼ cup oats
- 2 teaspoons ground flaxseed
- 1 tablespoon whole-wheat pastry flour
- 1 tablespoon butter, melted
Preheat oven to 375°F. Prepare muffin pan with nonstick cooking spray.
In medium bowl, whisk together buttermilk, applesauce, oil, egg, egg whites, maple syrup, and vanilla.
In separate bowl, sift together whole-wheat flour, buckwheat flour, Splenda, baking powder, baking soda, salt, and spices.
Gradually add dry ingredients to liquid mixture; mix just enough to combine ingredients. Do not over mix.
Spoon batter evenly into prepared muffin pan.
In small bowl, mix together all ingredients for crisp topping. Sprinkle evenly on top of each muffin.
Bake for 20–25 minutes, or until center of muffin springs back when lightly touched.
Cool in muffin tin for 5 minutes before removing to wire rack.
YIELDS 12 MUFFINS; SERVING SIZE: 1 MUFFIN
PER MUFFIN, with crisp topping: Calories: 182 | Protein: 5g | Carbohydrates: 27g | Fat: 7g | Saturated Fat: 1g Cholesterol: 24mg | Sodium: 302mg | Fiber: 3g | PCF Ratio: 11-56-34 | Exchange Approx.: 1 Starch, ½ Fruit, 1 Fat