Cooking Done Light

These muffins are so moist, with just the right amount of sweetness. I usually make a batch to freeze, and simply warm them in the microwave for a few minutes. They’re great to have on hand – and when unexpected company drops in, you could easily sweeten them up with a fruit preserve glaze or serve them warm with ice cream as an impromptu dessert!!

1 1/2 cups whole wheat pastry flour

1/2 cup all purpose flour

1/2 cup firmly packed light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1 cup crushed “shredded wheat and bran cereal”

3 egg whites

2/3 cup unsweetened applesauce

1 can light cherry pie filling

1 teaspoon vanilla

1/4 cup chopped almonds

1/4 cup chopped (or mini) chocolate chips

Preheat oven to 375 degrees. Spray muffin tins well with non stick spray and set aside (I prefer canola oil spray for baking due it’s very mild taste). In a very large mixing bowl, combine flour, sugars, baking powder & soda, salt cinnamon, and crushed cereal. Mix well until there are no large clumps, and everything is incorporated. Make a “well” in the center of the dry ingredients and add egg whites, applesauce, pie filling, and vanilla. Mix all ingredients together until moist. Fold in almonds and chocolate chips. Divide batter evenly into muffin tins – filling them about 2/3 of the way full. (If there are empty wells in your muffin tin, fill them with a little water before baking so they don’t scorch). Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a wire rack at least 15 minutes before removing muffins from tins, then place them on a wire rack to cool completely before wrapping to freeze.

Makes 8 Jumbo muffins or 16 regular sized muffins