Harvest Fruit Muffins
Contributed by Diane S.
Source: Healthy Meals in Minutes

2 cups all purpose flour
1/2 cup firmly packed light brown sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup buttermilk (mix 2 tsp of vinegar or lemon juice with 1/2 cup
skim milk and let stand for 10 minutes)
1/2 cup unsweetened applesauce
1 medium banana, mashed (about 1/2 cup)
1 large egg, lightly beaten
1 medium apple, peeled, cored, and chopped (about 1 cup)
1/2 cup dark raisins

Preheat oven to 375 C.  Spray a 12-cup muffin pane with vegetable
cooking spray or line with paper liners.  Set aside.

In a medium bowl, combine flour, brown sugar, baking powder, cinnamon,
baking soda, ginger, nutmeg, and salt.  Mix well.  Set aside

In a small bowl, combine buttermilk, applesauce, banana, and egg.  Add
buttermilk mixture to flour mixture.  Stir until just combined.  Fold in
apples and raisins.

Divide batter among prepared muffin cups, filling each two-thirds full.
Bake until tops are firm and golden, about 20 minutes.  Place pan on a
wire rack and cool for 5 minutes.  Turn muffins out onto rack and cool

Tips:  Replace raisins with a variety of dried fruits.  Try cranberries,
cherries, apples, pears, bananas, dates finely chopped apricots, or even

Calories per serving 159 (5% from fat), 35g carbohydrates 3 g protein,
155 mg sodium, 1 g fat, 18 mg Cholesterol.

September 98 Recipes