Nutrition (per serving): Calories: 98 Total Fat: 3g Saturated Fat: 1. Serves: 10 | Serving size: 2 mini muffins Serve warm or keep in an airtight container at room temperature for up to 2 days. Combine sugar and cinnamon in a small bowl and dip tops in the sugar. If you’d like to top the muffins, mist with cooking spray. Remove from oven and let cool for 10 minutes before removing from pan. (The batter is quite thin a small ice cream scoop is ideal for portioning the batter.) Bake until the tops of the muffins are dry and golden brown, 15–18 minutes. Spoon the batter into prepared muffin tin, filling the wells 3/4 full, about 2 tablespoons per well. Combine the wet ingredients with the dry, then add the reduced apple cider mixture and butter or coconut oil, and stir with a rubber spatula until just combined. In a medium bowl, whisk together egg, milk and vanilla. Whisk together the flour, sugar, pie spice, cardamom and salt in a large bowl. Pour into a small bowl and refrigerate until cool, 10 minutes. Simmer, stirring occasionally, until cider is absorbed by the apples, about 10 minutes. Combine the apple cider and apples in a small saucepan and bring to a boil over medium-high heat. Coat 20 wells of a 24-well mini muffin pan with cooking spray. 1 1/2 tablespoons melted butter or coconut oil.Alternatively, you can go through the list of data that MyFitnessPal. From the Health Access page, tap the Turn On All button. In the bottom right corner of the toolbar, tap the More button. 1/2 cup (70g) apple, peeled and finely diced Open the MyFitnessPal app on the iPhone paired with your Apple Watch.1/2 cup (118ml) unsweetened apple cider.
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