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Otis Spunkmeyer Chocolate Chip Muffins Reduced-Fat

By Todd Wilbur


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In Cayce, South Carolina, Otis Spunkmeyer muffins were manufactured with state-of-the-art robotic equipment that would make R2-D2 jealous. The amazing machines do everything from packaging 130 muffins per minute to sealing up the cartons for a quick shipment to stores across the country.

This Top Secret Recipes reduced-fat clone version uses unsweetened applesauce to keep the muffins moist and to help replace fat.

Nutrition Facts
Serving size–1/2 muffin
Total servings–16
Calories per serving–16 (Original–240)
Fat per serving–5.5g (Original–13g)

Source: Low-Fat Top Secret Recipes 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
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup low-fat buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup mini chocolate chips
  • Do This
    • Restaurant/Brand
      Otis Spunkmeyer
    • Instructions

      1. Preheat 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 well.

      3. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet, and mix well with an electric mixer. Add half of the chocolate chips to the batter, and fold them in by hand.

      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 pan 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. Sprinkle the remaining chocolate chips over the tops of each cup of batter. That will be about 1/2 tablespoon of chips per muffin (or a scant teaspoon of chips if you make the regular-size muffins).

      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 the muffins in a sealed container or resealable plastic bag.

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

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