** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Mix liquids and stir into dry mix. Let sit a few minutes to thicken.
3. Fill oiled muffin tins 2/3 full. Bake at 350 F for 30 minutes or until done.
4. VARIATION: A beaten egg may be added to the batter if fluffier muffins are desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.