Low Fiber Classic Apple Cinnamon Muffins

Total time42 min

Prep time15 min

Cook time22 min

Low Fiber Classic Apple Cinnamon Muffins

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Ingredients

12 servings

For the batter

2 cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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2 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
½ cup sour cream
Ingredient note
Plain sour cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
⅓ cup vegetable oil
1 tsp vanilla extract
2 medium apples, peeled, cored, and cut into ¼-inch dice (about 2 cups)
Ingredient note
Low residue diets limit raw fruit and fruit skins because they add fiber. The apple here is peeled and soft, so it is likely low residue. If you prefer to always avoid apple, please tap it and change its rating to Red.

For the topping

3 tbsp granulated sugar
½ tsp ground cinnamon

Instructions

1
Preheat the oven to 400°F (205°C). Grease a 12-cup muffin tin or line it with paper liners.
2
In a large bowl, whisk together the flour, baking powder, baking soda, 1 1/2 tsp ground cinnamon, nutmeg, and salt until evenly combined.

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