Tuesday, February 17, 2009

Weight Watchers Recipe: Caramel-Apple Muffins

Ingredients 2 large apple(s), such as Braeburn and Granny Smith 1 tsp fresh lemon juice 1 large egg(s) 3/4 cup(s) sugar, turbinado-variety (sugar in the raw) 1/2 cup(s) reduced-fat sour cream 2 cup(s) white all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 1/2 tsp ground cinnamon 1/4 tsp freshly grated nutmeg 6 piece(s) caramel candies, about 1/3 oz each 2 tsp vanilla extract Instructions Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners. Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice. Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples. Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool. Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving. Notes *Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan. POINTS® Value: 3 Servings: 12 Preparation Time: 10 min Cooking Time: 36 min Level of Difficulty: Moderate Recipe courtesy of Weight Watchers

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