Wednesday, February 1, 2012

Applesauce Muffins

The girls love to bake with me. Cookies are obviously the first choice, but muffins come in a close second. We were out of ingredients for our first choices: blueberry and peaches and cream. So the applesauce muffins were a reluctant third choice.

But they were a smash hit. Kitty exclaimed throughout the day, "I WUF applesauce muffins!"

I was planning on swapping out all the white flour for wheat flour, but then thought why not throw some oats in too? I generally prefer the oat flour to keeping the oats in whole, and it's so easy to make. I just throw the oats in my blender and turn it on high and in 30 seconds or less I've got oat flour. I think the half wheat/half oat flour combination was perfect.

Even using unsweetened applesauce, these were plenty sweet, so don't hesitate to decrease the sugar if you are so inclined.

Applesauce Muffins

Adapted from Taste of Home

1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
2 cups unsweetened applesauce
2 cups white wheat flour
2 cups regular oats, blended to flour*
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp ground cloves

*Place oats in a blender and blend on high until oats become flour.

Cream butter and sugar in a medium bowl.

Mix in eggs and vanilla.

Stir in applesauce.

In a separate bowl, combine all dry ingredients.

Stir flour mixture into butter/sugar mixture just until blended.

Fill muffin cups 3/4 full.

Bake muffins in a preheated 350 degree oven for 15-20 minutes, until a toothpick inserted in the middle comes out clean.

Cool and enjoy!

Yield: About 2 1/2 dozen

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