Sunday, June 27, 2010

Applesauce Muffins

Yesterday, I made Applesauce Muffins for breakfast.  I've been using a cookbook called The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough.  So far, we've had the carrot, banana, and applesauce muffins and have loved them all.

I altered the recipe quite a bit yesterday so I'm going to write it here =)

Applesauce Muffins

1 lg. egg
1/2 cup packed brown sugar

Cream egg and sugar for 3 minutes till mixed well.  Then add:

1 1/4 c. applesauce (preferably unsweetened)
6 tbsp. butter melted
1/4 cup milk

Mix well. Then add:

2 1/4 cups fresh ground whole wheat flour (or 2 cups white flour)--if using store bought wheat flour I'd use 1 cup wheat and 1 cup white since storebought is hard red wheat which is very wheaty =)
2 Tbsp. sugar
2 tsp bkg powder
1 tsp. bkg soda
1/2 tsp. salt
1/2 tsp. ground cinnamon

Mix well.

I place the muffin papers in the muffin pan and then spray them with Pam to help them come off easier.

Fill the muffin cups to your liking.  I usually fill them 1/2 to 2/3 full eventhough it's recommended in most recipes to fill them 3/4 full.  I think it's a better size muffin for my kids =)

Topping (I use this on a lot of muffins now):
1/4 cup white sugar
1 Tbsp flour
1 tsp cinnamon
1 Tbsp melted butter
Mix thoroughly and then sprinkle on the muffins

Bake at 400 degrees for 20-22 minutes.  They may have a few crumbs on the toothpick when you pull them out, so just let them sit for 10 minutes in the pan to finish up cooking.

My girls and Eli gobbled up 3 each (though we're not sure how they all fit in Eli's small tummy!).  So, I think they were a big hit in our house!

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