Why these flavors work
Cinnamon and apple share 255 flavor compounds, the molecular overlap behind why they sit well together. See the comparison →
By the same chemistry, cinnamon also goes with nutmeg, star anise and pomegranate.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Source: dLife
- Ingredients:
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup nonfat milk
- 2 egg whites
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 cup chopped apples
Directions
Preheat oven to 375 degrees F. Lightly mist one 12-cup muffin tin
with low-fat vegetable spray.
2. Lightly beat egg whites.
3. In a separate bowl, thoroughly mix dry ingredients.
4. In another bowl, mix the remaining ingredients, gently folding in
egg whites.
5. Add this mixture to the dry ingredients, stirring until barely
moistened. Batter will be lumpy.
6. Fill greased muffin tins two-thirds full. Bake about 20 minutes
until lightly browned.
For added flavor, throw in a 1/4 cup of chopped walnuts and 1/4 teaspoon of vanilla extract.
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