You can serve these cake-like lemon-scented, fruit-packed whole-grain muffins for dessert or brunch.

Source: Diabetic Living Magazine


Recipe Summary

35 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat six 3 1/4- to 3 1/2-inch muffin cups with nonstick cooking spray. Set aside.

  • In a large bowl, combine cornmeal, flour, sugar, lemon peel, baking powder, baking soda, and salt; set aside. In a medium bowl, combine buttermilk, shredded apple, egg whites, and figs. Add apple mixture all at once to cornmeal mixture. Stir just until moistened. Set aside.

  • Core whole apple. Cut whole apple horizontally into six rings, each about 1/4 inch thick. Place one ring in each muffin cup, cutting slices to fit if necessary. Spoon cornmeal batter evenly into muffin cups atop apple slices, filling each about half full.

  • Bake for 15 to 20 minutes or until tops are golden brown and a toothpick inserted into tops of cakes comes out clean.

  • Meanwhile, in a small saucepan, bring apple juice to boiling; reduce heat. Boil gently, uncovered, for 7 to 9 minutes or until reduced to 1/3 cup.

  • Let cakes cool in muffin cups on a wire rack for 10 minutes. Run a thin metal spatula around edges of cakes to loosen from sides of muffin cups. Invert pan onto a baking sheet or rectangular tray lined with foil; remove pan. While hot, slowly drizzle cakes with apple juice reduction. Transfer to a serving platter. Serve warm.


Tips: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 2/3 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Sugar Substitutes: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) Bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. PER SERVING WITH SUBSTITUTE: same as below, except 124 cal., 27 g carbo.

Nutrition Facts

1 cupcake
139 calories; protein 4g; carbohydrates 30g; dietary fiber 3g; fat 1g; cholesterol 1mg; sodium 170mg.

1 fruit, 1 starch