It’s hard to believe, but these are both fat free and have no added sugar. When I told this to my daughter, she rolled her eyes and said, “Fat free, sugar free, and taste free?!” To which I answered a resounding no! All my tasters really enjoyed them. The fruit and apple juice concentrate keep them moist. For optimum flavor and texture, store in the freezer after they cool. Enjoy them guilt free!
Double Apple Spice Muffins
- Cooking and Prep: 50 m
- Serves: 12
Make the Muffins
Preheat oven to 375°F (190°C). Line a standard muffin tin with paper liners. Spray well and set aside.
In a large bowl, whisk together the flour, flaxseed, wheat germ, baking soda, cinnamon, spices, and salt. Add eggs, apple juice concentrate, and milk. Stir together just until moistened. Do not overmix. Gently add apples and nuts.
Spoon batter into prepared pan, using a 1/3 cup measuring cup. Garnish each muffin with an apple slice. Bake for 25 minutes or until lightly golden and tops spring back when pressed.
Cool on a wire rack. The muffins are delicious served halved, smeared with good-quality fruit jam.
Sour soy milk or sour regular milk is made by placing a heaping tablespoon of vinegar in a 2/3 cup measuring cup. Add soy or milk to the top and let sit for a few minutes until mixture curdles.
If you prefer a spicier muffin, up the amount of allspice and nutmeg. You can also experiment with more exotic concentrates such as mango or pineapple for interesting flavor.
Photography: Hudi Greenberger
Styling: Renee Muller and Janine Kalesis