Healthy Apple-Cinnamon Muffins Recipe2012-02-26
- Yield : 12 muffins
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Healthy apple-cinnamon muffins recipe.Very tasty dessert baked in an oven. You can also prepare apple-cinnamon cake in a pressure cooker (recipe adapted from http://bakerstreet.tv) Please check out our delicious cake recipes.
Pressure Cooker Apple-Cinnamon Cake Recipe
Ingredients: 4 oz (120 ml) cream cheese at room temperature , 1/2 cup powdered (caster) sugar , 1 teaspoon pure vanilla extract , 4 tablespoons whole milk , 2 teaspoons freshly squeezed lemon juice ,2 cups all-purpose flour , 1/4 teaspoon salt , 1 tablespoon baking powder , 1 cup unsalted butter,softened , 1 cup (250 ml) sour cream ,2 large eggs , beaten , 1 tablespoon vanilla extract , 1/2 cup brown sugar , 1 cup chopped apples , 1 teaspoon ground cinnamon , 2 tablespoons unsalted butter , melted
Instructions: In a mixing bowl, combine cream cheese, powdered sugar, 1 teaspoon vanilla extract, milk and lemon juice. Using an electric mixer, beat until well combined. Set aside.
Line 7-inch (17.5 cm) springform with aluminum foil.Lightly grease with cooking spray. In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Stir well and set aside.
In another bowl, combine butter and sour cream. Beat until fluffy. Stir in 1½ cups sugar.Add beaten eggs and remaining 1 tablespoon vanilla. Gently stir flour mixture into the creamy mixture.
Spread the batter into prepared (greased) springform pan.
In a small mixing bowl, combine sugar, chopped apples, and ground cinnamon. Stir in melted butter until mixture is crumbly. apply 1/2 of glaze followed by the apple mixture.
Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Healthy Apple-Cinnamon Muffins Recipe
- 1 ²⁄³ Plus 1 teaspoon all-purpose flour
- 1 ½ oz (45 g) uncooked yellow cornmeal
- 1 tablespoon double-acting baking powder
- 3/4 pound (360 g) apples, cored, peeled, and finely chopped
- 1/2 cup thawed frozen whole-kernel corn
- 2 ¼ oz (70 g) reduced-fat Cheddar cheese, shredded
- 1/3 cup granulated sugar with Reduced-Calories
- dash of freshly fround cinnamon
- dash of ground nutmeg
- 1/3 cup plus 2 teaspoons corn oil
- 3 large eggs, lightly beaten
Preheat an oven to 400 F (200 C).
Line twelve 2 1/2-inch-diameter muffin-pan cups with paper baking cups. Set aside.
In large mixing bowl, combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to combine.
In small mixing bowl beat together oil and eggs. Stir into flour mixture (do not beat or overmix).
Fill each baking cup with an equal amount of batter (each will be about 2/3 full). Bake in middle of center oven rack for 15 min (until muffins are golden and a toothpick inserted in center comes dry). Set pan on wire rack and let cool.
Eat muffins with the reduced-calorie apricot spread, coffee or tea.
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This information is per serving.