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February 21, 1997 - Image 160

Resource type:
Text
Publication:
The Detroit Jewish News, 1997-02-21

Disclaimer: Computer generated plain text may have errors. Read more about this.

!14

special moment

specia

occassio -n-

LOW-FAT DESSERTS page 122

4 egg whites
1 cup fat-free sour cream
(containing no gelatin)
1/3 cup buttermilk
1/4 cup unsweetened applesauce
1 cup finely chopped, peeled
apple
Topping
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons light butter

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Simply elegant pearls
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To make the muffins: Preheat
oven to 400. Lightly coat six 3-
inch muffin cups with nonstick
vegetable oil spray.
In a medium bowl, combine
whole-wheat flour, all-purpose
flour, the 3/4 cup sugar, the 11/2
teaspoons cinnamon and the
baking powder and baking soda.
In a large bowl, beat egg

*erf

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whites with an electric mixer un-
til foamy. Add sour cream, but-
termilk and applesauce and mix
until blended. Add flour mixture
and mix until blended. Gently
fold in chopped apples.
Spoon the batter into the pre-
pared muffin cups.
To make the topping: In a
small bowl, stir together the 1/4
cup sugar, the 3 tablespoons all-
purpose flour and the 1/4 tea-
spoon cinnamon. Using a pastry
blender or two knives, cut in the
light butter until the mixture re-
sembles coarse crumbs. Sprinkle
a portion of the topping (about 1
tablespoon) on each muffin.
Bake the muffins for 20 to 25
minutes, or until the tops are
golden.

IlichigmlOrwerhallidalifm

RASPBERRY DAPPLE
MUFFINS

MAKES 6 LARGE
MUFFINS

1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
1 tablespoon baking powder
2 egg whites
2✓3 cup buttermilk
1/3 cup unsweetened applesauce
1 teaspoon almond extract
1 cup fresh raspberries (or
blackberries)

Preheat the oven to 400. Light-
ly coat a large muffin tin (six S-

LOW-FAT DESSERTS page 126

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