| Reynolds Wrap® Release® Non-Stick Foil |
1 3/4 | cup all-purpose flour |
1/2 | cup packed brown sugar |
1/4 | cup wheat germ |
1 | tablespoon baking powder |
1/2 | teaspoon salt |
1 | cup low fat milk |
1/4 | cup vegetable oil |
2 | teaspoons vanilla extract |
1 | large egg, lightly beaten |
1 | cup finely chopped raw apple |
1/2 | cup butterscotch chips |
PREHEAT oven to 375°F. Line a 9x9-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food, leaving two wide foil borders on sides to wrap bars after baking. Fold foil borders against sides of pan; set aside.
COMBINE flour, brown sugar, wheat germ, baking powder and salt in a large bowl. In a small bowl, combine milk, oil, vanilla and egg.
COMBINE liquid and dry ingredients, stirring just until dry ingredients are moistened. Stir in apple and butterscotch chips. Spoon batter into pan.
BAKE until toothpick inserted in center comes out clean, 24 to 30 minutes. Cool.
USE foil as handles to lift bars from pan, wrap in foil and freeze. Or, cut into pieces, wrap in foil and freeze.
Number of Servings: 12
Nutrition Information:
(Per Serving)
| calories | | 223 |
| grams fat | | 8 |
| milligrams cholesterol | | 20 |
| milligrams sodium | | 226 |
| grams carbohydrates | | 33 |
| grams protein | | 4 |
WW Points: 5
Cal: 223 ; Fat: 8 ; Fiber: 0
http://www.alcoa.com/reynoldskitchens/en/recipes/recipe_search.asp?Step=ShowRecipe&RecipeID=150
