|Plum spice muffins|
My solution? A very low fat, low calorie but BIG flavored individual sized muffins with some kid friendly POW. That and some clever naming. My kids are positive they hate prunes, but somehow they love plums! Fresh ones, dried ones, all plums are excellent. Taking a hint from the prune industry, I named mine plum spice muffins so that the you-know-what word does not enter the picture.
I feel ready to face the week and provide my kids with a tasty treat that only I need to know has 2.5g of fat and 136 calories. I accomplished some of this by using my apple butter in place of the oil in the recipe and adding just a tiny bit more spices. The dark apple butter is what gives these muffins their deep color. If you don't have apple butter on hand I would use applesauce and up the spices to 1/2 teaspoon and it will work for you great.
Plum Spice Muffins
If you do not have apple butter, use applesauce instead and increase the cinnamon and mace (or nutmeg) to 1/2 teaspoon.
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground mace
- 1 cup buttermilk
- 1 cup apple butter
- 3 eggs
- 1 tsp vanilla
- 1/2 cup finely diced prunes
- 1/2 cup pecans, chopped
- Pre-heat your oven to 350 (F). Grease 24 muffin tins well.
- In a large mixing bowl combine the flour, sugar, baking soda, salt, cinnamon and mace. Set this aside.
- In a smaller mixing bowl or oversized measuring cup whisk together the buttermilk, apple butter (or applesauce), eggs and vanilla. Pour the wet ingredients into the dry ones and give the batter ONLY 5 quick mixes.
- While there is still obvious flour spots showing, drop in the bits of prunes making sure you scatter them well. Take a little bit of time with this step so that you do not end up with muffins with no bites of plum in them, and other muffins with huge chunks. Toss in the pecans. Mix everything together with just a minimal amount of quick stirs. You will still have some lumps and that is just fine.
- Evenly distribute the muffin batter into 24 muffin tins. Bake in the oven for 20-25 minutes, making sure you start checking on things around 18 minutes in.
- Move the muffins in their tin to a wire rack and let them cool for 5 minutes. Using a butter knife gently loosen each muffin and place on a wire rack to finish cooling. You don't want to let the muffins cool in the tins - due to the low fat content, they can tend to stick badly once cooled.
- Serve with a big glass of milk and enjoy!
Prep Time: 00:20
Cook time: 00:25
Total carbs: 26
This has been shared with Real Food Wednesdays.