Cinnamon Applesauce Muffins


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.



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