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Apple-Poppy Seed Muffins

Fresh apple bits add extra moistness.


1 cups (175-g) all-purpose flour
cup (115 g) whole wheat flour
cup (55 g) sugar
1 tablespoon baking powder
teaspoon baking soda
cup (60 g) chopped fresh apple
1 tablespoon poppy seeds
cup (120 ml) egg substitute
1 cup (230 g) plain nonfat yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract


Makes: 12


Preheat oven to 400°F (200°C). Spray a 12-muffin pan with vegetable cooking spray or line with paper cups. In a bowl, stir together all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, apple and poppy seeds. Make a well in center of mixture and pour in egg substitute, yogurt, oil and vanilla. Mix together lightly until ingredients are moistened. Do not overmix. Spoon into prepared muffin pan. Bake about 20 minutes. Cool slightly before serving.

Each muffin contains:- Cal.144, Cal. from Fat 39, Protein 5g, Carb.22g, Total Fiber 1g, Total Fat 4g, Sat. Fat 0g, Chol.1mg, Sodium 14mg

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