Whole-Wheat Orange Juice Muffins

I found this recipe on Cooking Light, but adapted it to make it a little healthier and more low-cal. They were a just a little bland, but they were very moist and since I had most of the ingredients on hand, they were totally easy to throw together.

Whole-Wheat Orange Juice Muffins
Adapted from Cooking Light

1 1/2 cups AP flour
1/2 cup whole-wheat flour
1/2 cup Splenda
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup orange juice
1/4 cup applesauce, unsweetened
1 1/2 teaspoons grated lemon rind (I omitted as I didn't have any, but added 1 teaspoon vanilla extract. I think the lemon rind would've given more flavor)
1 large egg, lightly beaten
1/2 cup rolled oats
Cooking spray
1 tablespoon sugar

Preheat oven to 400.

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine juice, applesauce, vanilla, and egg; add to flour mixture, stirring until just moist. Stir in rolled oats. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 tablespoon sugar. Bake at 400 for 20 minutes, or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

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