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Otis Spunkmeyer Apple Cinnamon Muffins Reduced-Fat

By Todd Wilbur


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Who is Otis Spunkmeyer? Actually, he does not exist. The character who flies around in the plane pictured on the product labels, searching the world for premium ingredients, is just a catchy name dreamed up by founder Ken Rawling's 12-year-old daughter.

The company offers low-fat versions of many of its 11 varieties of muffins, but they are more difficult to track down than the original versions. 

This reduced-fat conversion clone recipe of the famous Texas-size muffins has 4 grams of fat per serving, or 8 grams total—quite a reduction compared to the original muffins, which have a total of 22 grams of fat each.

Nutrition Facts
Serving size–1/2 muffin
Total servings–16
Calories per serving–142 (Original–220)
Fat per serving–4g (Original–11g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 3/4 cup granulated sugar
  • 2/3 cup unsweetened applesauce
  • 1/4 cup egg substitute
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup low-fat buttermilk (1 percent fat)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • Fat-free butter-flavored spray
  • 1/3 cup dark brown sugar
  • Do This
    • Restaurant/Brand
      Otis Spunkmeyer
    • Instructions

      1. Preheat the oven to 325 degrees F.

      2. In a large bowl, mix together the sugar, applesauce, egg substitute, oil, salt, vanilla and baking soda. Add the buttermilk and blend.

      3. In a separate bowl sift together the flour, baking powder, and cinnamon. Add the dry ingredients to the wet, and mix well with an electric mixer.

      4. To bake the muffins, use a "Texas-size" muffin pan lined with large muffin cups. You may also bake the muffins without the cups, just be sure to grease the cups well with cooking spray. (If you use a regular-size muffin pan, which also works fine, your cooking time will be a few minutes less and your yield will double.) Fill the cups halfway with batter.

      5. Spray a couple of squirts of fat-free butter-flavored spray over the top of each cup of batter. Follow that with a sprinkle of about 1 teaspoon of brown sugar.

      6. Bake the muffins for 20 to 24 minutes or until brown on top (16 to 20 minutes for regular-size muffins). Remove the muffins from the oven and allow them to cool for about 30 minutes. Store muffins in a sealed container or resealable plastic bag.

      Makes 8 Texas-size muffins (or 16 regular-size muffins).

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