Sorry, a muffin pan to me means 12, but I guess there are 6's out there.
The recipe makes 12 and I used plain yogurt.
REDERICA1980 3/8/06 10:47 A
This sounds so good!! Thank you for sharing! Did you use plain yogurt?
BRANDI_ALSUP 3/8/06 10:12 A
this sounds so yummy...:) I'm going to try it with splenda and split the flour (half all purpose, half whole wheat)...hopefully they turn out as good as the original. Thanks for the awesome recipe!
DOROTHY40 3/8/06 7:44 A
Does this make 6 or 12?
LESLEYN 3/7/06 11:38 P
1 cup all purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1/3 cup applesauce 1/2 cup white sugar 1 egg 1/2 tsp vanilla extract 2 tbsp low fat yogurt 1/2 cup ripe bananas (about 2), mashed 1-2 apples (depending on size), peeled, cored and chopped into little bits. (You can shred the apple if you don't want chunks)
Preheat oven to 375 degrees. Spray muffin pan with non-stick spray or line with paper liners. Sift together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, cream together applesauce and sugar. Beat in the egg, then stir in the vanilla and yogurt. Beat in the flour mixture, mixing just until incorporated. Fold in the bananas and apple. Fill each muffin cup half full. Bake in preheated oven for 20- 25 minutes, or until a toothpick comes out clean in center.
1 Muffin= 96 calories
These muffins can be frozen. According to other Allrecipe users, these muffins stay moist for up to 5 days. I made mine tonight and sampled one- it was SO TASTY!!
ETA: Apparently topping these muffins with cream cheese icing is to die for.
