This second recipe from January’s cookbook of the month did not turn out as good as I had hoped. Sure these muffins look cute and yummy but they tasted pretty bland (I guess that is to be expected with diet food)!
I think this recipe has a lot of potential but just didn’t come through. I like pumpkin bread/muffins (or pretty much anything pumpkin flavored) and I thought that adding the apples would be a tasty touch. But these muffins were just so bland and kind of chewy (I even added the vanilla, nutmeg and extra granulated sugar to help with the flavor). Like I said I did like the apple/pumpkin bread combo so maybe I will have to try these again with a different batter as the base of these muffins.
The recipe says to ‘dust’ the muffins with powdered sugar but I found that if I completely covered mine in the powdered sugar they were a little easier to eat (but so is anything covered in sugar)!
Oh, and PS… Please ignore my Christmas muffin liners. I bought them on clearance to save for next year but then realized half way through making these that I had no other muffin liners.
adapted from Best of Weight Watchers Magazines, Vol. 1 Cookbook
2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1 large egg
1 cup low-fat buttermilk
½ teaspoon vanilla
1 apple, peeled, cored, and grated
½ cup canned pumpkin puree
1 tablespoon confectioners’ sugar
Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
In a large bowl combine all dry ingredients except for the confectioner’s sugar. In a small bowl beat egg, buttermilk, vanilla, pumpkin, and apple. Pour pumpkin mixture over dry ingredients; stir just until blended (do not over mix).
Spoon into prepared muffin tins; filling about 2/3 full. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Dust with the confectioners’ sugar and serve. Makes 12-14 muffins.
And incase you were wondering 1 muffin is 3 WW points.