This week, we called on our in-house graphic designer, Glenn McMillan, and his wife, Tessa, to try the Apple Muffin recipe from Cooking Well. They said the muffins turned out great. They had fun baking together and even shared this beautiful confection with some friends—one of whom couldn’t resist, and ended up eating three muffins! Here are a few tips they wanted to share:
If using a muffin tin with paper cups, make sure to add a bit of cooking spray inside the cups — otherwise the paper will stick to the muffins.
- Want to lower the fat but keep the muffins moist? Use Greek yogurt, applesauce, or pumpkin puree in place of canola oil.
- Have some extra granola around? Add 2 tablespoons of granola to the cinnamon and sugar topping to add some crunch and extra flavor to your muffins.
- Want to give other fruits a try with this recipe? Sub in low-potassium fruits (apricots, blackberries, blueberries, peaches) for apples, or mix a few in for extra flavor!
Glenn and Tessa were also happily surprised to find the recipe made 18 muffins when using their tins. That’s six more than promised, so if you have smaller cups in your tins, you might want to have a second tin and liners at the ready.
Remember to consult your doctor or dietitian about what recipes and practices are best for you at your stage of PKD. Try these muffins for yourself and let us know how they go over with your friends and family in the comments below!
- 2 eggs
- 1 cup Splenda (can substitute in sugar)
- 1/2 cup canola oil
- 1/4 cup water
- 1 tablespoon vanilla
- 1 1/2 cups all-purpose white flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 3/4 cup raw apple, peeled and cut into small pieces
- Preheat oven to 400° F.
- Grease muffin pan or use 12 muffin liners
- Beat eggs in a large bowl. Add Splenda or sugar, oil and water; mix well.
- Add vanilla
- In a separate bowl, combine flour, baking soda and 1 teaspoon cinnamon
- Stir flour mixture into egg mixture. Batter will be lumpy.
- Fold in apple pieces
- Fill muffin cups three-quarters full.
- Mix remaining 1/2 teaspoon cinnamon with 1 teaspoon Splenda or sugar. Sprinkle on top of muffins
- Bake for 20 minutes or until lightly browned.
Serves 12 (per serving)
- Calories 165
- Fat 10.1 g
- Carbohydrates 15 g
- Protein 3 g
- Dietary Fiber 0.9 g
- Calcium 11 mg
- Phosphorous 33 mg
- Sodium 116 mg
- Potassium 47 mg