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A healthy muffin that incorporates carrot puree and applesauce. Add raisins or nuts for extra nutritional value!
This morning Little Finch and Laughing Coyote gave me a hand in the kitchen as we made Applesauce Muffins. My kiddos love helping out, especially when food (well ok, chocolate) is involved!
Here’s how you make them!
If we don’t eat all of these today (which is going to be really hard to not do!) we are planning on taking these with us on our bike ride trip to the lake tomorrow to do some early morning fishing!
Here’s the recipe from Deceptively Delicious by Jessica Seinfeld
-2/3c old-fashioned oats
-1/4c firmly packed light or dark brown sugar
-2tbs trans-fat free soft tub margarine spread, melted (I didn’t melt mine)
-1 1/2c all-purpose flour (I used 1c all-purpose and 1/2c whole wheat flour)
-1c old-fashioned oats
-1tsp baking powder
-1/2tsp baking soda
-1c unsweetened applesauce
-1/2c nonfat (skim) milk (I forgot the milk!)
-1/2c butternut squash or carrot puree (I used carrot)
-1/2c firmly packed light or dark brown sugar
-1/4c vegetable or canola oil
-1 large egg
1) Preheat the oven to 400 degrees. Coat a 12c muffin tin with cooking spray or line with paper baking cups
2) To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
3) To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix – the batter is supposed to be lumpy.
4) Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 muffins. Turn the muffins out onto a rack and serve warm or cool.