These Apple-Orange Spice Muffins are the perfect blend of comfort and brightness. Featuring tender grated apples and a hint of orange peel, they offer a moist crumb that isn’t overly sweet. The warm spices&# 226;ÂÂcinnamon, nutmeg, and clovesâÂÂprovide a cozy aroma that fills the kitchen while they bake. Ideal for a weekend breakfast, an afternoon tea treat, or a healthy snack option, these muffins rely on simple pantry staples. The addition of egg whites creates a surprisingly light texture, while the apples keep them moist without needing excessive butter. They pair beautifully with a cup of coffee or tea.
Ww Apple-Orange Spice Muffins
Description
These Apple-Orange Spice Muffins are the perfect blend of comfort and brightness. Featuring tender grated apples and a hint of orange peel, they offer a moist crumb that isn't overly sweet. The warm spices—cinnamon, nutmeg, and cloves—provide a cozy aroma that fills the kitchen while they bake. Ideal for a weekend breakfast, an afternoon tea treat, or a healthy snack option, these muffins rely on simple pantry staples. The addition of egg whites creates a surprisingly light texture, while the apples keep them moist without needing excessive butter. They pair beautifully with a cup of coffee or tea.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Stir in the dry milk powder and set aside.
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In a mixing bowl, cream the softened margarine with the brown sugar until smooth. Add the egg yolk and beat on medium speed until the mixture is thick and creamy.
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Add the grated apples, raisins, orange juice, and orange peel to the wet mixture. Stir to combine.
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Add the flour mixture to the wet ingredients and beat until just blended. Do not overmix.
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In a separate clean bowl, beat the egg white with the cream of tartar on high speed until stiff peaks form (but not dry).
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Gently fold the beaten egg whites into the batter until combined.
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Spray eight 2 1/2-inch muffin cups with nonstick cooking spray. Spoon 1/8 of the batter into each cup (filling about 2/3 full).
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Partially fill any remaining empty muffin cups with water to prevent the pan from burning or warping.
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Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.
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Remove the pan from the oven. Carefully drain the hot water from the empty cups.
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Remove muffins from the pan and let cool on a wire rack.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 358.1kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.3g12%
- Cholesterol 47.0mg16%
- Sodium 97881.3mg4079%
- Total Carbohydrate 66.8g23%
- Dietary Fiber 1.8g8%
- Sugars 31.3g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Substitutions: You can substitute regular orange juice for the frozen concentrate, but reduce other liquids slightly if needed. Whole wheat flour can be used for half the all-purpose flour for added fiber.
Tip: Ensure the egg whites are beaten to stiff peaks for the lightest texture. Be gentle when folding them into the batter to maintain airiness.
Safety: Be extremely careful when draining the hot water from the muffin tin after baking, as it will be boiling hot.
