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Otis Spunkmeyer Apple Cinnamon Muffins Reduced-Fat copycat recipe by Todd Wilbur
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Otis Spunkmeyer Apple Cinnamon Muffins Reduced-Fat


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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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Score: 5.00. Votes: 1
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Laura C
Mar 5, 2021, 20:25

The muffins turned out great. My whole family devoured them. I used one egg instead of the egg substitute and used real melted butter on top of the batter along with the brown sugar. I also decided to incorporate small pieces of raw apples in the batter. Will use this recipe again.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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