Remember all that lovely applesauce I made? Well, I used some of it to make a big batch of these healthy applesauce muffins. My family enjoyed them for breakfast several days in a row. They taste healthy and hearty, but they are moist and have a lot of flavor. We were really happy with them. As my husband said, these muffins taste like fall. You can't really taste the applesauce, but it adds great moisture and health value.
THE RECIPE:
2 c. rolled oats
2 c. applesauce
1 c. buttermilk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
1/3 c. brown sugar
1 1/2 c. whole-wheat flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
Preheat oven to 375 degrees. Grease muffin tins, or line with paper liners. In large bowl, mix oats, applesauce, milk, eggs, vanilla, butter and sugar. In a separate bowl, mix flour, baking powder, soda and seasonings. Add dry ingredients to large bowl and stir just until combined. Don't overmix.
Distribute batter evenly among muffin cups (make each about 2/3 to 3/4 full). Bake 15 to 20 minutes, or until toothpick comes out clean. Set the timer a little early and check so you can remove muffins as soon as toothpick test allows. Overbaking will lead to dryness. Makes 24 muffins.
*Note: Refrigerate leftovers after 24 hours so they don't spoil. Reheat them in the microwave. Muffins can also be frozen.
Base recipe came from Mel's Kitchen Cafe.
1 comment:
This is so funny - I know this post is ancient, but back before you posted it I had just cooked up the same things. I made applesauce from our tree in the crockpot (although, I thought it was the worst) and then I used it up making these exact muffins. I know they're "healthy" but why so much butter?! I finished my applesauce with another recipe that used pumpkin and banana too to replace the oil. Next year we should get together and do the applesauce using my mom's Victorio Strainer (easiest and freshest applesauce ever). I was too lazy to borrow it this year and I still regret it.
Post a Comment