Admittedly I don't have much to say about muffins. It's a good thing to grab for breakfast when you've run out of homemade bagels (post to come) or granola OR it's not Friday morning so you don't have time for french toast. I thought that if I used applesauce they would be health(ier) muffins but that's debatable. I used this recipe from yummly.com. If I made them again I would cut down on the flour so maybe they wouldn't be as dense. (The batter was almost dough like in consistency.) But I'm not a food scientist...
1 cup unsweetened applesauce
1/3 cup vegetable oil
1 beaten eggs
2 cups all-purpose flour (purpose)
1/2 cup white sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup cranberries (fresh or frozen, chopped)
1/2 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
(Apologies for the lack of a picture - you'll have to try it yourself to see what they look like!)
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