Last weekend I made the all-day apple butter. I had never made apple butter before and I didn’t really have it often growing up. I think I probably tried it but didn’t really like it back then. My DIL reintroduced me to apple butter when I visited her and Justin a couple years ago at Thanksgiving time. I really loved the creamy feeling and loved knowing I could get that with no fat! I decided to go ahead and try my hand at making it and found out just how easy it was. I then went on a search for recipes that included apple butter!
I found one this morning on the Eating Well website. After making so much food lately that is not calorie conscious, I decided it was time to take the bull by the horns and start being more careful and making better choices. Too much sugar and too much fat doesn’t make one feel too well (and as I type this Grumpy is in his recliner not feeling well at all – as a matter of fact, he got sick before I made that trifle and he hasn’t even been able to eat any of it. I may have to take that into work to get rid of it!). Grumpy probably won’t be able to eat these muffins either. He hasn’t been able to eat much of anything the last two days. 🙁 I’ll end up taking these to work after I give Chris a muffin or two. Sue will be happy! Oh well, probably others will be too!
1/2 cup raisins
3/4 cup whole-wheat flour (I used white whole wheat)
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unprocessed wheat bran or oat bran (I used wheat bran)
1 large egg, lightly beaten
1/2 cup low-fat milk
1/2 cup spiced apple butter
1/4 cup Splenda Sugar Blend for Baking
1/4 cup canola oil
3 tablespoons molasses
1 cup finely diced peeled apple
Preheat oven to 375°F. Line muffin tin with muffin cups. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, Splenda brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes.