Happy Monday! Why did I make applesauce based muffins? Well, Saturday we were shopping and the kids were strolling down the aisle with us and all of a sudden I hear…. let’s buy applesauce , let’s buy applesauce. I was like… ummm OK so I picked up the 6 individual servings of unsweetened applesauce and kept moving. Later that night after supper, Cooking junior asked for some apple sauce. Immediately within seconds princess Cooking asked for the same thing.
After a total of 30 seconds… all I hear was – oh yuck. I DON’T like this, I DON’T like this. Oh dear…. why in the world did we buy it? Oh I thought I would like it Dad – me too dad. The muffin was born.
Now, I never seem to have super success with muffins either a:) because they are too boring and dry or b:) because I eat them all when they are baked. Both somewhat of a problem. I knew I could not throw this applesauce in the garbage so away I went.
- 1 Egg
- 1 Cup applesauce
- 2/3 Cup buttermilk
- 1/3 Cup packed brown sugar
- 1/4 Cup fancy molasses
- 2 Tbsp. vegetable oil
- 1 Tsp. vanilla
- 1 Cup natural wheat bran
- 3/4 Cup ground flax seed
- 2 Cups all-purpose flour
- 1 Tsp. baking soda
- 1 Tsp. cinnamon
- 1 Tsp. salt
- 1 Cup chopped apple
- Place oven rack in center of oven; turn on heat to 375°F (190°C). Brush each muffin cup lightly with oil or line with paper liner; set aside.
- Break egg into large bowl. Measure applesauce, buttermilk, brown sugar, molasses, oil and vanilla into same bowl. Whisk together with egg until smooth.
- Add bran, apple and flax seed and with a wooden spoon, stir well. Set aside for 5 minutes for bran to soften and absorb some of the liquid.
- Measure flour, baking soda, cinnamon and salt into separate large bowl. Move applesauce mixture over dry ingredients. Stir together until combined and no streaks of flour remain.
- Using ice cream scoop or large spoon, fill muffin cups to the top with batter. Bake for about 22-25 minutes or until golden and domed and tops feel firm to the touch.
- Remove from oven to rack and let cool for 5 minutes. Lift muffins out of pans and let cool completely on rack.
Zesty Tip: Muffins can be wrapped individually in plastic wrap, enclosed in an airtight container or large freezer bag and frozen for up to 2 weeks.
Alright, the verdict on the muffins were decent. They were flavorful and moist but I think I may have mixed the batter too long as the outside of the muffins were kind of tough. Does anyone know the real trick to making an amazing muffin? Let me know because I do like to eat them.
Have a great Monday and I will be back on Wednesday.