I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

Pour the liquid batter into the dry ingredients.

Fold the liquid ingredients into the dry.

Scoop batter using a 4 oz scoop into standard muffin tins.

Sprinkle the muffins with 2 tsp of the chopped pecans.

Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

Remove from tins and let completely cool on wire rack.