This past weekend I made these healthy and delicious apple muffins:
(Note more chicken items shamelessly included in photo)
The recipe makes 18 muffins, which was too many to eat before they spoiled, so I flash froze half of them like this so they would freeze separately. I just placed the cooling rack with the muffins on it right on top of some other frozen foods in the freezer. I also didn't want to make a double batch for freezing until they passed the taste test!
As soon as they were slightly frozen, I transferred them to this freezer bag and returned them to the small freezer above the refrigerator. Now members of my family and I can grab one as needed. We can either heat one in the microwave or just put one in our lunch where it will thaw by lunchtime.
Now that I have tested and approved the recipe I will make a double batch next time for freezing purposes.
Here is the recipe which I received in a Denise Austin Diet and Exercise Newsletter:
Double-A Applesauce Muffins
1 3/4 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fat-free plain yogurt
1 large egg
3 tablespoons brown sugar
2 tablespoons canola oil (I used regular vegetable oil)
2 medium Golden Delicious apples, grated
3/4 cup unsweetened applesauce
1/2 cup currants or other dried fruit in small pieces (I used golden raisins)
Preheat the oven to 375. Coat an 18-cup muffin tray with cooking spray. (don't use paper liners). In a large bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce and dried fruit.
Pour the apple mixture into the dry ingredients and stir until just blended. Spoon the batter evenly into the prepared cups, filling them nearly to the top. Bake for 20to 25 minutes, or until springy to the touch and lightly browned. Turn out onto a wire rack to cool. Makes 18 muffins.
Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg cholesterol, 3 g dietary fiber
So to sum up my kitchen tip for this week:
1. Start out small with freezer cooking
2. Test the recipe first before making large batches for the freezer
You can read many more kitchen tips at Tammy's Recipes.
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