Recipes Discovered – Recipes

View my experience with this recipe.

Ingredients:

• 3/4 cup plus 2 tablespoons packed brown sugar
  
• 1/4 cup chopped pecans
  
• 1/2 teaspoon ground cinnamon
  
• 1 cup all-purpose flour
  
• 1 cup whole-wheat pastry flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 cup canola oil
  
• 2 large eggs
  
• 1 cup unsweetened applesauce
  
• 1 teaspoon vanilla extract
  
• 3/4 cup low-fat buttermilk
  
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions:

Preheat oven to 400 degrees. Coat muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt. In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes (about 10 minutes for mini muffins) or until a wooden pick inserted in the center of a muffin comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Makes 12 regular muffins or 48 mini muffins.

Substitutions:

I couldn’t find whole wheat pastry flour, so I used regular whole wheat flour instead. Instead of buttermilk, I used the standard substition of 1 tablespoon lemon juice and enough milk to make 1 cup. Let this stand for 5 minutes before using.

Recipe courtesy of Ellie Krieger.