Aug 30, 2012

whole wheat applesauce muffins

It has been quite the week.  It's the kind of week that calls for muffins.  And hugs.

It's been pretty stressful with the semester just getting underway.  But, there's so much fun just around the corner.  Between me and the weekend, there are just a few more crazy hours of students wanting to join my classes late, total online workbook confusion and watching panicked 101 students as I speak to them in Spanish (in a Spanish class...crazy, I know).

Then, there will be friends, giant grilled cheese sandwiches, suitcases, a wedding, reunions, a realtor meeting (yes, after all this time we may actually start the house hunt here soon), and a long (glorious!) weekend to relax and recoup. 

These are crazy day muffins.  They're moist, sweet and healthy.  They will make you happy.  And the best part is that they work on both good crazy days and bad crazy days. 

Whole Wheat Applesauce Muffins
Recipe adapted from fearless homemaker 
Makes 12 muffins

Muffin Ingredients:
  • 1 1/2 c rolled oats
  • 1 1/4 c white whole wheat flour
  • 1/2 c brown sugar
  • 1 tsp baking powder 
  • 3/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1 3/4 c unsweetened applesauce
  • 3 tbsp vegetable oil
  • 1 egg white
Topping Ingredients:
  • 1 tbsp butter, melted
  • 1/4 c rolled oats
  • 1 tbsp brown sugar
  • a chookie chookie of cinnamon 
Preheat oven to 400 degrees and grease a 12-muffin tin.  In a large bowl, combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon and salt.  In a smaller bowl, combine the applesauce, oil and egg white.  Add the wet ingredients to the dry, stirring just until they're incorporated.  Spoon the batter evenly into the prepared muffin cups.

To make the topping, combine the melted butter, oats, brown sugar and cinnamon.  Sprinkle topping over the muffins.  Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack before serving.

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