These delicious, low-fat muffins take just thirty minutes to assemble and bake. Plus, they don’t use eggs or butter, which eliminates a great deal of unhealthful fat and all of the cholesterol.
Whole wheat pastry flour
2 1⁄2 Cup (40 tbs)
1⁄4 Cup (4 tbs)
1 Cup (16 tbs)
Fortified soy milk
1⁄2 Cup (8 tbs) (Non Dairy Milk)
Apple cider vinegar
1⁄2 Cup (8 tbs)
Preheat the oven to 375 degrees F. Lightly mist 10 muffin cups with vegetable oil spray.
Combine the flour, sugar, cinnamon, baking soda, nutmeg, and salt in a medium bowl and mix thoroughly.
Combine the applesauce, soy milk, oil, molasses, and vinegar in a large bowl and mix thoroughly. Add the flour mixture and stir until just combined. Stir in the raisins.
Spoon the batter into the prepared muffin cups, filling them about three-quarters full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Stored in a covered container in the refrigerator, Applesauce Muffins will keep for up to 3 days. If longer storage is needed, freeze the cooled muffins in heavy-duty zipper-lock bags for up to 1 month. Defrost at room temperature or in a microwave.
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Enjoy the easefulness of the oven, with applesauce muffin recipe where you just bung everything in, and you're done. This decadent tea-time snack is a combination of soft, tasty and crunchy crumble. Treat the family to these easy applesauce muffins for breakfast - the kids, in particular, will love them!