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Chunky Whole Wheat Apple Muffins
Source: The Holly Clegg Trim & Terrific Cookbook, (c)2002 by Holly Clegg

Apple, pecans, and raisins combine in this moist, yummy muffin

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 181.2
Total Carbs 28.7 g
Dietary Fiber 2.0 g
Sugars 11.6 g
Total Fat 6.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 141.5 mg
Protein 3.8 g
Sodium 67.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  white all purpose flour
4 oz  medium apples
0 1/2 cup  whole wheat flour
0.3333 cup  packed light brown sugar
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  ground cinnamon
0 1/4 tsp  salt
0 1/2 cup  fat free milk
3 tbsp  canola oil
2 each  egg whites
0.3333 cup  chopped pecans
0.3333 cup  Raisins, golden, seedless
  1. Preheat oven to 400 F. Line a muffin pan with papers or coat with a nonstick cooking spray.
  2. In a small bowl, combine 1/2 cup flour and the apple in a small bowl, tossing to coat; set aside.
  3. In a large bowl, combine the remaining 1 cup flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt; make a well in the center of the mixture.
  4. In a small bowl, combine the milk, oil, and egg whites; stir well. Add the milk mixture, apple mixture, pecans, and raisins to the flour mixture, stirring just until the dry ingredients are moistened. Spoon the batter into the prepared pan, filling two-thirds full.
  5. Bake for 20 minutes, or until golden brown. Cool in pan.

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