Light Apple Stuffing Muffins

Name: Light Apple Stuffing Muffins
Ingredients: 2 cups water; 2/3 cup nonfat dry milk powder; 1/2 cup margarine, melted; 6 tablespoons white sugar; 2 eggs; 1/4 cup sucralose sugar substitute (such as Splenda(R)); 4 teaspoons baking powder; 2 1/2 teaspoons salt; 2 teaspoons ground thyme; 1 teaspoon baking soda; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dried minced onion; 1/4 teaspoon black pepper; 2 cups all-purpose flour; 2 cups whole wheat flour; 2 sweet-tart apples (such as Gala), cored and chopped; 1/2 cup chopped celery

18 ingredients

3 steps

Ingredients

2 cups water
2/3 cup nonfat dry milk powder
1/2 cup margarine, melted
6 tablespoons white sugar
2 eggs
1/4 cup sucralose sugar substitute (such as Splenda(R))
4 teaspoons baking powder
2 1/2 teaspoons salt
2 teaspoons ground thyme
1 teaspoon baking soda
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried minced onion
1/4 teaspoon black pepper
2 cups all-purpose flour
2 cups whole wheat flour
2 sweet-tart apples (such as Gala), cored and chopped
1/2 cup chopped celery

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2

Whisk water, milk powder, margarine, white sugar, eggs, sucralose, baking powder, salt, thyme, baking soda, onion powder, garlic powder, minced onion, and black pepper together in a large bowl. Whisk all-purpose flour and whole wheat flour into milk powder mixture until batter is thick. Fold apples and celery into batter; spoon into prepared muffin cups.
3

Bake in the preheated oven for 10 minutes. Rotate muffin pans and bake until set and golden, 5 to 10 minutes more.