Applesauce muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 light(reduced fat)sourcreamOR(3/4 cup unsweetened soy milk1/2 tsp apple cider vinegar)1 cup + 3 tbsp unsweetened applesauce1/2 cup of splenda for baking or evaporated palm 1 1/2 cups whole wheat flour (or a combination of whole wheat flour and other flours, such as 1/2 cup amaranth flour and 1 cup whole wheat)3/4 cup oat bran2 tsp baking powder1/2 tsp baking soda1 1/2 tsp ground cinnamon1/4 tsp cloves1/8 tsp salt1/3 cup raisins1/2 cup pecans or walnuts, chopped
Preheat the oven to 350F and lightly grease a 12 cup muffin tin.
(Only do this step if using soy milk)In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce, and sugar (if using), and whisk to completely incorporate them.
In a separate smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don't overmix. Fold in the raisins and pecans. Use an ice cream scoop or measuring cup to scoop the batter into muffin cups.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
Number of Servings: 12
Recipe submitted by SparkPeople user CREALGIRL.
(Only do this step if using soy milk)In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce, and sugar (if using), and whisk to completely incorporate them.
In a separate smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don't overmix. Fold in the raisins and pecans. Use an ice cream scoop or measuring cup to scoop the batter into muffin cups.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
Number of Servings: 12
Recipe submitted by SparkPeople user CREALGIRL.
Nutritional Info Amount Per Serving
- Calories: 114.8
- Total Fat: 2.7 g
- Cholesterol: 6.9 mg
- Sodium: 141.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.9 g
- Protein: 3.3 g
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