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Maple-Drizzled Apple Muffins

quick breads, muffins

1 1/3 cup all-purpose flour
1 cup quick or old-fashioned oats
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 cup skim milk
1/3 cup margarine or butter; melted
1/4 cup maple syrup; plus
1 tablespoon maple syrup; optional
2 egg whites; lightly beaten
--or 1 egg
1 cup chopped apple
--about 1 medium
pecan halves; optional
3 tablespoons confectioners' sugar; optional

1. Preheat oven to 400F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only.

2. In medium bowl, combine flour, oats, sugar, baking powder and cinnamon; mix well. Add combined milk, margarine, 1/4 cup syrup and egg whites; mix just until dry ingredients are moistened. Gently stir in apples.

3. Fill muffin cups almost full. Top each with pecan half. Bake 20 to 25 minutes, until golden brown. Let muffins stand a few minutes; remove from pan.

4. For glue, combine confectioners sugar and the remaining 1 tablespoon syrup; mix until smooth. Drizzle over slightly cooled muffins. Serve warm.

Makes 12 servings. Preparation time: 20 minutes. Baking time: 20 minutes.

Note: You may also use 30 miniature muffin cups; proceed as recipe directs. Bake 10 to 12 minutes, until golden brown.

Per serving: About 179 cal, 3 g pro, 29 g car, 6 g fat, 30% cal from fat, 0 mg chol, 126 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 12 servings

Preparation Time: 0:00

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