Ingredients
1 (16 ounce) package angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
12 teaspoon salt
1 cup sugar
23 cup skim milk
23 cup applesauce
14 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
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Preheat oven to 375. Line 24 (2 1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray. In large bowl, prepare angel food cake mix according to package directions. In another large bowl, combine flour, baking powder and salt. In medium bowl, combine sugar, milk, applesauce, oil, egg whites, lemon peel, lemon extract and food coloring, if desired. Stir apple sauce mixture into flour mixture just until moistened. Fill each muffin cup 1/3 full with applesauce batter. Top with angel food cake batter, filling each cup almost full. ***There will be some angel food cake batter remaining. Bake 20 minutes or until golden and puffed. Immediately remove from pan; cool completely on wire rack. Sprinkle tops with powdered sugar, if desired.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying