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Applesauce Muffins

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Breakfast [B]

Lunch [L]

Lunch box [LB]

Nutritarian [N]

Snack [S]

Treat [T]

Vegan [V]

This next recipe comes from The Cancer Survivor's Guide book which can be downloaded for FREE here!

 

Applesauce Muffins

 

21⁄2 cups whole wheat pastry flour
1⁄4 cup sugar ( I used honey)
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon salt
1 cup unsweetened applesauce
1⁄2 cup fortified soymilk or other nondairy milk
1 tablespoon vegetable oil
1 tablespoon light molasses
1 tablespoon apple cider vinegar
1⁄2 cup raisins

 

1. Preheat the oven to 375 degrees F. Lightly mist 10 muffin cups with
vegetable oil spray.
2. Combine the flour, sugar, cinnamon, baking soda, nutmeg, and salt
in a medium bowl and mix thoroughly.
3. Combine the applesauce, soymilk, oil, molasses, and vinegar in a
large bowl and mix thoroughly. Add the flour mixture and stir until
just combined. Stir in the raisins.
4. 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.
5. 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.


Variation: Add 1⁄4 cup of chopped walnuts to the batter and/or replace
the raisins with 1⁄2 cup of dried cranberries.


PER SERVING: 178 calories; 2.2 g fat; 0.3 g saturated fat; 11.1% calories from fat; 0 mg cholesterol;
4.8 g protein; 37.7 g carbohydrate; 12.5 g sugar; 4.5 g fiber; 134 mg sodium; 41 mg calcium;
1.7 mg iron; 0.6 mg vitamin C; 5 mcg beta-carotene; 0.6 mg vitamin E

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