Cinnamon Applesauce Muffins

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If you don’t have whole wheat pastry flour, you can use half regular whole wheat flour and half white flour (or all white, of course, if you’re so inclined).

2 cups whole wheat pastry flour (or 1  1/2 cups flour and 1/2 cup almond meal)
3/4 cup granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (omit for those who wear braces or don’t care for walnuts, and use the flour + almond meal option)
1 cup unsweetened applesauce
1/2 cup canola oil
1 large egg, lightly beaten
1 shredded zucchini or carrot
cinnamon-sugar for topping (optional, but highly recommended)

1. Preheat the oven to 375. Spray 12-cup muffin tin with non-stick cooking spray.

2. Combine the flour, sugar, baking powder, cinnamon, salt and nuts in a large mixing bowl; whisk to blend.

3. Measure the applesauce into a 4-cup measure. Add the oil, then the egg (and zucchini or carrot, if using) and stir until well combined.

4. Make a well in the dry ingredients. Add the wet ingredients and stir until just combined.

5. Using a 1/2 cup scoop, divide batter among muffin cups. Sprinkle tops with cinnamon-sugar if desired.

6. Bake 18-20 minutes. Let cool 5 minutes, then remove muffins from pan and cool on a rack.

 

To make 48 mini muffins:

1.5 cups white whole wheat flour
1.5 cups white flour
1 cup + 2 Tablespoons granulated sugar
1 Tablespoon baking powder
1 Tablespoon cinnamon
scant 1/2 teaspoon salt
1 large egg + 1 egg white
1.5 cups applesauce
1/4 + 2 Tablespoons (that’s 6 Tablespoons) canola oil
6 Tablespoons butter, melted

OR use all canola oil, which would be 3/4 cup

Heaping mini-scoops into mini tins. Top with cinnamon sugar. Bake at 375 degrees F for about 12 minutes.

 

 

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Published in: on December 5, 2009 at 5:24 pm  Leave a Comment  
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