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Ww Apple-Orange Spice Muffins

Ww Apple-Orange Spice Muffins recipe image
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;€”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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 358.1
Dietary: Vegetarian
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
  • 3/4 cup Flour
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Baking soda
  • 1 Dash Salt, nutmeg, & cloves
  • 1/3 cup Instant nonfat dry milk powder
  • 2 tablespoon Margarine, softened
  • 1 tablespoon Brown sugar, firmly packed
  • 1 Large Egg, separated
  • 2 Small apples, peeled and grated
  • 2 tablespoon Raisins
  • 1 tablespoon Frozen concentrated orange juice, thawed
  • 1 Grated orange peel
  • 1 Dash Cream of tartar
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add the grated apples, raisins, orange juice, and orange peel to the wet mixture. Stir to combine.
  5. 5
    Add the flour mixture to the wet ingredients and beat until just blended. Do not overmix.
  6. 6
    In a separate clean bowl, beat the egg white with the cream of tartar on high speed until stiff peaks form (but not dry).
  7. 7
    Gently fold the beaten egg whites into the batter until combined.
  8. 8
    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).
  9. 9
    Partially fill any remaining empty muffin cups with water to prevent the pan from burning or warping.
  10. 10
    Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.
  11. 11
    Remove the pan from the oven. Carefully drain the hot water from the empty cups.
  12. 12
    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.

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Read it online: https://www.chefs-mate.com/recipe/ww-apple-orange-spice-muffins-2/