As far back as I can remember, my mother, Olive Macdonald Hunt, has made the most amazing desserts, including her Apple Pie that was awarded 1st prize by legendary Hamilton Spectator food writer, Norma Bidwell. Few of mom’s concoctions, however, can top her signature low-fat apple carrot muffins, a recipe she originally found on a Quaker oat bran leaflet that came in the mail.
Through years of subtle adaptation, Mom - also known as Grama and G.G. - began making the muffins nut-free for tree nut sensitive family members; discovered these egg white only muffins could be made even lower in fat if she replaced the vegetable oil with apple sauce; and recently began using store-bought egg whites to save on wasted egg yolks: All three changes went un-noticed.
These moist family favourites are easy to make, delicious any time of day, and my preference as a take-to-work snack. Our whole family loves them, including G.G.’s great granddaughters, who would eat the muffins as meal substitutes if we’d let them. She even makes special one-bite batches for the kiddies, for in-between meals and school snacks.
I must confess, that I sometimes defeat the low-fat health benefit by spreading a little butter on each half, but honestly, they really don’t need this decadent addition; and, if I eat them just as they are, I’ve found the ingredients per muffin calculate to only 2 unnamed diet points.
So, in conclusion, I’d simply like to say, - Well done, - to my mother for spoiling us so well all these years on pies and cakes and cookies; and, to let her know how grateful we all are, especially for the mmmmuffins! - Excuse me, my mouth was full!
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And, by the way, my generous mother isn't secretive about her recipes; so, here it is for you to try - Enjoy!
