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Monday, March 29, 2010

Taste Buds: Apple Cinnamon Breakfast Muffins

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I am a girl that loves pancakes and coffee cake on a Sunday morning. Pre-We-Gotta-Change-Our-Eatting-Habbits I would make omelets, bacon, sausage or pancakes; sometimes two of those, and Mr. Rogue and I would have a wonderful lazy Sunday brunch together. Now however we have oatmeal every day, and although I splurge and put raisins and brown sugar in my Sunday oatmeal it does not feel like the brunches we used to have. So with making our Sunday brunch a bit more like brunch I set out to find a healthy way to spice things up. What I came up with is a combination between fatty coffee cake and healthy bran muffins that are OH SO SUPER YUMMY and less than 100 calories a piece.

Sneaking wheat germ into things that you already love gets more fiber in your diet and since plain wheat germ has little taste it is perfect for baking. If you want to sneak a bit in your cooking simply decrease the amount of flour by how much wheat germ you are adding. Make sure not to add too much however, baking is after all chemistry and you want to be careful of upsetting the delicate balance of the recipe.

In this recipe I also cut down the butter in half with a trick my mother taught me. You can substitute apple sauce for butter in many recipes, simply divide the butter or oil in half and replace that same amount with the apple sauce. It’s much healthier!

   RECIPE: APPLE CINNAMON BREAKFAST MUFFINS
INGREDIENTS
1 medium granny smith
1/2 cup unbleached flour
½ cup wheat flour
¼ teaspoon salt
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
¼ cup butter, at room temperature
¼ cup applesauce
½ cup sugar
¼ cup milk
1 large egg
1 teaspoon vanilla extract
¼ cup raisins

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Line cupcake tin with paper liners and set to the side.
3. Peel, quarter and core apples; rough chop the apple into small raisin sized pieces.
4. In a small bowl mix both flours, salt, baking powder and cinnamon.
5. In a large bowl, using an electric mixer beat the butter until smooth. Note if the butter is not at room temperature after beating it will be chunky. If after 3 min of beating it is not smooth then wait 10 minutes and try again. Add the sugar and then beat until fluffy. Beat in milk, eggs and vanilla and beat until combined. Add applesauce and beat until combined.
6. Add prepared flour mixture to the bowl and beat for an additional 4 minutes.
7. Add in apple pieces and raisins and stir with a spatula until combined.
8. Bake for 18-25 minutes until tops are browned and a toothpick inserted in the center comes out smooth. Serve at room temperature.

2 comments:

Sarah said...

Looks yummy. I've never substituted applesauce for butter, but I do for oil all the time when I bake. I do a one for one exchange.

Ever buy No Pudge brownies? Super delish. All you have to add is yogurt or applesauce to the mix and they are so gooey and delicious you'd never think they were almost good for you.

paul peggy zeus said...

I love that you took my advise and snuck in the wheat germ into something more edible. It's easier to swallow if taken with something you already love! Thanks for the kudos.

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