1 cup white whole wheat flour
1 cup whole wheat flour
2 tsp low sodium baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 egg whites
1/2 cup low fat buttermilk
1/2 cup unsweetened applesauce
2 tbsp canola oil
3/4 cup SPLENDA® No Calorie Sweetener, granulated
1 Apples, fresh, peeled, medium, 3" , grated (1 cup)
2 tbsp white whole wheat flour
4 tbsp old fashioned rolled oats (not instant)
2 tbsp brown sweetener
1 tbsp brown sugar (optional)
1/2 tsp ground cinnamon
2 tsp butter
1 Preheat the oven to 375 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
2 Mix all of the topping ingredients except the butter in a bowl. Cut in the butter and set aside.
3 In a large bowl, mix flour, baking powder, baking soda, cream of tartar, nutmeg, cinnamon, and salt.
4 Beat the egg and egg white with the buttermilk in a separate bowl (until it is foamy). Once foamy, add applesauce, Splenda, grated apple, and oil.
5 Lightly stir the apple mixture into the flour mixture until it is moist; do not overmix.
6 Put batter into muffin tin and add topping on each one.
7 Bake for about 10 minutes, or until cooked through.