photo 3 (13)Ingredients:

1 (15 oz) Betty Crocker Gluten-free yellow cake mix, dry
13 oz. unsweetened applesauce
1 tsp cinnamon, ground
2 small apples, cored, peeled, chopped
strudel topping:
1/4 c all-purpose gluten-free flour (I use King Arthur’s)
1/4 c light brown sugar, unpacked
2 tsp Smart Balance light butter, softened


1. Preheat oven to 350. Spray a 12-cup muffin pan with non-stick spray. Set aside.
2. In a large bowl, add cake mix, applesauce, and cinnamon.  Stir until well combined.
3. Stir in apple chunks.
4. In a small bowl, stir together flour and brown sugar. Add softened (not melted) butter.  Mix butter into flour/sugar (it should have a crumbly consistency).
5. Scoop mixture evenly into 12 muffin cups.  Top each muffin with 2 tsp of strudel topping mixture. Bake for 18 minutes.
Yields 12 muffins, serving size 1 muffin
5 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.