Apple Sauce Muffins with Maple Syrup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 155.4
- Total Fat: 4.0 g
- Cholesterol: 0.4 mg
- Sodium: 52.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.5 g
- Protein: 3.5 g
View full nutritional breakdown of Apple Sauce Muffins with Maple Syrup calories by ingredient
Introduction
I am recycling this recipe from http://cheatykitchen.com. The blogger here used soy milk and this recipe is then vegan. I have a cow, so I use dairy. That's how I roll...it works well (presumably) with soy milk too! I am recycling this recipe from http://cheatykitchen.com. The blogger here used soy milk and this recipe is then vegan. I have a cow, so I use dairy. That's how I roll...it works well (presumably) with soy milk too!Number of Servings: 14
Ingredients
-
1/2 1% milk
1 cup applesauce
3 tbsp. olive oil or butter
1/3 cup maple syrup or honey
1 tbsp. ground flax seed (I used about 3 Tbs)*
2 cups whole wheat or spelt flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 – 2 tbsp lemon zest
1 cup raisins or currants
Directions
INSTRUCTIONS
1. Preheat oven to 375°F. Lightly oil the muffin tin. Caroline suggests using coconut oil. I used an organic canola oil spray that I have — not the ideal choice, but I use so little….
2. In a medium-sized bowl, combine the wet ingredients and ground flax seeds.
3. In another larger bowl, mix the dry ingredients and then fold in the wet ingredients.
4. Add the raisins and stir until everything’s mixed and you get a nice moist batter (never over-stir when baking).
5. Spoon the batter into the muffin tin.
6. Bake for about 20 minutes, or until a knife inserted into the centre of the muffin comes out clean.
7. Let the muffins cool for 5-10 minutes, and remove them from the tin.
Muffins freeze really well. So, you can put some in an air-tight container to freeze. This will prevent you from eating them all at once, too
Serving Size: 12 muffins
1. Preheat oven to 375°F. Lightly oil the muffin tin. Caroline suggests using coconut oil. I used an organic canola oil spray that I have — not the ideal choice, but I use so little….
2. In a medium-sized bowl, combine the wet ingredients and ground flax seeds.
3. In another larger bowl, mix the dry ingredients and then fold in the wet ingredients.
4. Add the raisins and stir until everything’s mixed and you get a nice moist batter (never over-stir when baking).
5. Spoon the batter into the muffin tin.
6. Bake for about 20 minutes, or until a knife inserted into the centre of the muffin comes out clean.
7. Let the muffins cool for 5-10 minutes, and remove them from the tin.
Muffins freeze really well. So, you can put some in an air-tight container to freeze. This will prevent you from eating them all at once, too
Serving Size: 12 muffins