I may be digging a little deep for this one, but with being out-of-town for the marathon all weekend and not having a chance to go grocery shopping, cut me a little slack. I was excited to find a new use for the apple butter I whipped up earlier this month beyond toast, pb&ab sandwiches, and on crackers with a little cream cheese. I was craving something sweet after dinner, but was way too tired to put the effort into baking, so I when I saw the cup of Greek yogurt and the apple butter sitting next to each other, a little light bulb went off in my head. In reality, it was probably the fridge light deciding to go the way of ALL the batteries in ALL of my smoke detectors, but the result was pure genius. Add a spoonful or two of apple butter to vanilla Greek yogurt, stir together well, and VOILA! Cinnamon Apple Greek Yogurt. Easy as apple pie…. mmmmm…. apple pie……
Pumpkin Apple Streusel Muffins
Adapted from Allrecipes.com
Makes 18 muffins
- 2 1/2 cups all-purpose flour
- 2 cups packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg whites plus 1 egg, lightly beaten
- 1 cup pumpkin puree
- 1/4 cup all natural unsweetened apple sauce
- 2 cups peeled, cored and chopped apple
- 2 tablespoons all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 teaspoons butter
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups brown sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together egg whites and egg, pumpkin and applesauce. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
- In separate bowl, mix together remaining flour, brown sugar, cinnamon, and butter until the mixture resembles course crumbles. Sprinkle on top of muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
I made these the other night and thanks to my 4-year-old, they were gone within a few days. Normally she won’t touch anything with nuts. So maybe I didn’t tell her when I first gave her one that there were nuts in it. She quickly called out my little omission, but kept right on stuffing her face. While the original recipe I found on Allrecipes.com isn’t that diet sabotaging at only 150 calories per bar and 5g of fat, a few little tweaks brings them down to just over 100 calories per bar and 1g of fat. May not be the cleanest of recipes, but they are yummy and make a great healthy-ish dessert idea for a potluck.
Makes 16 servings
1/4 teaspoon ground cinnamon
2 Tbsp All natural Applesauce
1 cup packed brown sugar
2 egg whites
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons brown sugar
2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
- In a large bowl, mix together applesauce, and brown sugar with a wooden spoon until smooth. Stir in the egg whites and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and brown sugar; sprinkle over the top of the bars.
- Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.