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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"How many apples fell on Newton's head before he took the hint? Nature is always hinting at us. It hints over and over again. And suddenly we take the hint."
-Robert Frost, Poet

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

Making bread is a little more time consuming than a simple muffin recipe, but this Apple Cinnamon quick bread is a great comfort food. Warm and inviting, with a spicy cinnamon aroma, just having this one in the oven makes the house more homey. The loaf will keep well for about 3 - 4 days and it’s best to cut two thin slices and toast them lightly in the oven or toaster oven.

Applesauce

The Bran Muffin recipe is one of the few baking recipes that I feel applesauce works well. Many recipes use applesauce to replace fat. However, because fat helps trap the air released by leavening agents (in this case the baking powder), using applesauce results in a denser and moister recipe. I like these muffins for that reason but notice that there is still use of an egg and grapeseed oil; the recipe doesn’t rely solely on the applesauce. 

1/2 cup unsweetened applesauce = 52 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 14g carbohydrates, 2mg sodium, 0mg cholesterol 

Apple Cinnamon Bread

Servings = 8 | Serving size =1 slice

Cooking Time = 90 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1/4 cup	pecans (coarsely chopped)
2 tsp	maple syrup
1/4 tsp	ground cinnamon
1 large	egg yolk
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
2/3 cup	Splenda
1/2 cup	unsweetened applesauce
1/2 tsp	pure vanilla extract
3 large	egg whites
1 1/4 cups	all purpose white flour
3/4 cup	whole wheat flour
1/4 tsp	salt
2 tsp	baking powder
1/2 tsp	baking soda
1 tsp	ground cinnamon
1/4 cup	wheat germ
2 cups	apples (peeled and diced)
1/2 cup	non-fat buttermilk

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Combine a the pecans, maple syrup and cinnamon in a small bowl. Stir until well blended. Set aside.

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, applesauce and vanilla extract and whisk until smooth.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As this is blended add the grated apples.

Just as the apples are blended in add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Spread the pecan and maple syrup mixture evenly over the top and place in the preheated oven. Bake for 60 minutes.