Instructions: I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the
consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that
very rubbery consistency that lf-sweet things tend to have. [nf]

Mix wet ingredients, and add dry. Stir until everything is moistened

(these
make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.

This was half of the original recipe, and made 9 average muffins. If I had
a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin.

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