Flavors of Fall: Applesauce Spice Muffins

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 Muffins
1 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
  1. Before you begin, bring all ingredients to room temperature. Grease a standard sized 12-cup muffin tin. Preheatoven to 375 degrees.
  2. Mix dry ingredients in a large bowl. Whisk them together well, breaking up any clumps of brown sugar with your fingers if necessary.
  3. In a separate bowl, whisk together applesauce, buttermilk, egg whites and oil.
  4. Pour wet ingredients into dry ingredients and stir together until just combined. Stir in raisins.
  5. Immediately spoon batter into muffin tins then place in a preheated 375 degree oven.
  6. Bake for 20-25 minutes.


Post a Comment