Test Kitchen Tuesday

I'm going to do 'Test Kitchen Tuesdays' from here on out.  That means that I am going to try a new cooking technique or use a new ingredient or product.  


Last night at the grocery store, Red was looking for a substitute for granola bars.  Having taken them in his lunch every day for years has apparently gotten old.  So after he left for work this morning, I looked for something to make for him and found this recipe:


Apple Cinnamon Muffins


3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup granular no-calorie sucralose sweetener, e.g., Splenda ®
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/3 cup unsweetened applesauce
1 egg, lightly beaten
1/3 cup milk
2 apples - peeled, cored and chopped

•  
• 1/2 cup granular no-calorie sucralose sweetener, e.g., Splenda ®
• 2 2/3 tablespoons all-purpose flour
• 2 2/3 tablespoons whole wheat flour
• 1/2 cup unsweetened applesauce
• 1 1/2 teaspoons ground cinnamon
• 1 cup rolled oats

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 12 cup muffin pan with cooking spray.
2. In a large bowl, whisk together the 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, 3/4 cup sweetener, salt, baking powder, and 2 teaspoons cinnamon. In a separate bowl, mix 1/3 cup applesauce, egg, and milk. Stir the applesauce mixture into the flour mixture until just blended. Fold in the apples. Spoon into the prepared muffin cups, filling about 2/3 full.
3. In a small bowl, mix 1/2 cup sweetener, 2 2/3 tablespoons all-purpose flour, 2 2/3 tablespoons whole wheat flour, 1/2 cup applesauce, 1 1/2 teaspoons cinnamon, and oats. Spread evenly over the muffin batter.
4. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

I was excited about this because I had bought some Splenda (on sale and with coupons) and as you know I have plenty of apples.

I followed this recipe exactly (other than to double it) and they are great!  They taste like apple granola.  The texture is a little bit more rubbery than cakey, but after the first bite, its not noticeable.  The topping is really good and something I've never had on a muffin.  All in all, I would absolutely use Splenda to cook with.  By the way, each one of these muffins has only 1.3 g of fat!

I got this recipe from:

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