In my attempt to speed up the approach of fall, I baked some Applesauce Spice Muffins today. To me, nothing ushers in feelings of fall like the smell of nutmeg and cinnamon in the kitchen. October is when I normally break out the spice-scented candles and pot pourri but I couldn’t resist spicing up the house a little early this year. I am just REALLY ready for this summer to be over!
I am continuing my quest to create healthy but tasty muffin recipes and I think this one is another winner. These whole grain muffins are substantial and filling, perfect for a quick breakfast on the run. The addition of oat bran and wheat germ adds not only complexity in flavor and texture but boosts the protein and fiber content. A bit of ground flaxseed contributes healthy Omega 3 fatty acids. But most importantly, these taste really good!
Whole Wheat Applesauce Spice Muffins1 1/2 C. whole wheat flour
1/2 C. oat bran
1/4 C. ground flax seed
1/4 C. wheat germ
3/4 C. packed brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. fresh ground nutmeg
1/2 t. allspice
1/2 t. ground ginger
1/8 t. ground cloves
1 C. applesauce
1 C. buttermilk
3 egg whites
2 T. oil
1/2 C raisins
- Before you begin, bring all ingredients to room temperature. Grease a standard sized 12-cup muffin tin. Preheatoven to 375 degrees.
- Mix dry ingredients in a large bowl. Whisk them together well, breaking up any clumps of brown sugar with your fingers if necessary.
- In a separate bowl, whisk together applesauce, buttermilk, egg whites and oil.
- Pour wet ingredients into dry ingredients and stir together until just combined. Stir in raisins.
- Immediately spoon batter into muffin tins then place in a preheated 375 degree oven.
- Bake for 20-25 minutes.
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