This takeoff on a very commonly seen recipe on packages of flour makes a delicious breakfast or a great snack! Naturally we’ve added our own enhancements to feed a hungry family and provide a reasonably healthy snack.
Did You Know?
Applesauce can be substituted 1:1 in place of oil for a moist texture in baked products such as muffins, quick breads, and cakes.
3/4 cup non-sweetened applesauce
1/2 cup water
2 tsp. vanilla
2 cups whole-grain flour
1/2 cup brown sugar
2 Tbs. buttermilk powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
2 carrots, peeled and shredded carrots
1 cup medium apple, peeled and shredded
1/2 cup oat bran
1/2 cup raisins
3/4 cup chopped almonds
Preheat oven to 350⁰F. Place paper baking cup in each of 18 regular-size muffin cups, and spray with cooking spray.
In large bowl, beat eggs, applesauce, water and vanilla with wire whisk until will blended. Add flour, sugar, buttermilk powder, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Fold in carrots, apple, oat bran, raisins and 1/2 cup of the almonds.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire racks.
- You can substitute 1/2 cup unbleached white flour and 1/2 cup whole grain flour if you prefer a lighter muffin.
- We prefer whole grain Kamut flour for muffins, although we occasionally use whole grain spelt flour.
- You can substitute Sucanat for the brown sugar.