Apple Butter & Pecan Wheat Muffins

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I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

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In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

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Pour the liquid batter into the dry ingredients.

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Fold the liquid ingredients into the dry.

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Scoop batter using a 4 oz scoop into standard muffin tins.

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Sprinkle the muffins with 2 tsp of the chopped pecans.

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Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

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Remove from tins and let completely cool on wire rack.

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