Muffettes

I wanted to keep a secret, but I just can't. My little wheat-free and sugar-free muffins are so nice that it would be wrong not to share them with you.

I have used coconut oil and egg whites, so the are cholesterol free too. They are so healthy it is almost too good to be true!

I will confess that they are drier than a regular muffin, but you have to forfeit something, as long as it is not taste.

Apple Cranberry Muffettes

1 1/4 cup Rice flour
1 cup oat bran
1/3 cup Xylitol
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tsp Chopped Cranberries
2 Tsp Chopped Pumpkin seeds
1/4 tsp ground cinnamon
1 cup low fat plain Yoghurt
2 egg whites
2 tbsp Coconut Oil
3/4 cup shredded apple ( you can peel it, I didn't to add more fibre)

Combine dry ingredients.
Mix wet ingredients in a small bowl.
Add to wet ingredients to dry ingredients until just moistened.
Mix apple into batter.

Spray mini muffin cups with non-stick spray and spoon about
1 heaped dessert spoon of batter into each muffin cup. Bake in a 180C oven for 20 minutes or until a toothpick inserted near the centre comes out clean.
Make 36 Muffettes.

I made a batch for sale at the gym today. I hope they go down well.