Applesauce muffins, fresh from the oven, make a healthy snack or breakfast bread. (Photos: Debbie Arrington)
Muffins were made for breakfast on the go. They're just as perfect for afternoon snacking. Why? Those carbohydrates offer a quick energy boost.
This recipe substitutes applesauce for milk and most of the oil, cutting down on fat while adding more good-for-you nutrients.
These easy muffins have a baking powder biscuit-like texture and smell delicious while baking. When cut, they don't fall apart into a bunch of crumbs, making these muffins less messy, too.
They look yummy and smell delicious.
Applesauce muffins Makes 12 large muffins
Ingredients:
2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1 cup raisins 2 eggs 3/4 cup brown sugar 1 cup applesauce 1/3 cup vegetable oil 1 teaspoon vanilla Demerara sugar (optional)
Instructions:
Preheat oven to 400 degrees F. Prepare a 12-cup muffin tin. Lightly grease cups or use silicon cup liners.
In a large bowl, sift together flour, baking powder, salt, cinnamon and ginger. Stir in raisins.
In a separate bowl, beat eggs. Blend in brown sugar. Add applesauce, then cooking oil and vanilla.
Make a well in the dry ingredients. Add wet ingredients. With a wooden spoon, stir until just blended. Don't overwork batter.
Spoon batter into prepared cups of muffin tin. For large muffins, fill cups about 3/4 full. If desired, sprinkle Demerara sugar or additional brown sugar on top of each muffin. Bake at 400 degrees for 25 to 30 minutes, or until golden brown; a toothpick inserted in center comes out clean.
Let cool a few minutes before removing from tin. Best served warm.
The muffins feature raisins, but dried cranberries or
