|15 min||10 min||12|
|1 cup||Wheat flour, whole wheat|
|1 tsp||Baking soda|
|1/4 cup||Apple, dried (chopped)|
|2 medium egg||Egg|
|1/2 cup||Applesauce, unsweetened|
|1/4 cup chopped||Apple (Granny Smith Apple)|
|2 tbsp||Milk, fat-free (skimmed)|
|1 tsp||All-purpose white flour|
|1/4 cup, shredded||Cheddar cheese|
Preheat oven to 350° F. Lightly spray each muffin cup with non-stick cooking spray. or oil of your preference.
In a large bowl, whisk together the flour, baking soda, cinnamon and chopped dried apple.
In a medium bowl, beat the eggs. Then stir in the applesauce, and chopped fresh apple.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until evenly combined.
Using a teaspoon, scoop balls onto your prepared muffin tin.
Bake for 10 minutes. Let the treats rest in the pan for a couple minutes, before transferring to a cooling rack.
To make the cheese drizzle, stir together the skim milk and 1 tsp flour in a microwave safe bowl. Microwave for one minute. Remove from microwave and stir in cheese until completely melted.
Drizzle on the cooled dog cakes.
Storing - Keep this dog cake recipe in the refrigerator for up to two weeks. Wrap them up and keep them in the freezer for up to four months. Store without the cheddar cheese drizzle. Mix up a batch and decorate before serving.