I really wanted to bake something today. It's a rainy day and we're stuck inside plus I'm not in the best of moods. Baking helps with all that.
The other day I bought a bag of apples and made apple bran muffins. I've got quite a bit of apples left over and lots of applesauce too. So I decided to make muffins again but this time, not as "wholesome" tasting. So I used Cathe Olson's recipe for applesauce cake:
- 1/4 cup oil
- 1/2 cup maple syrup, brown rice syrup, or agave nectar
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 3/4 cup raisins
- 3/4 cup chopped walnuts
- 2 cups whole wheat or whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon powdered ginger
Makes 12 servings
I added one chopped Granny Smith apple (left the skin on). I also did not use maple syrup since it's simply too expensive these days. I substituted a half cup of soy milk (+ a little) and 3/4 cup turbinado sugar. This recipe makes 12+1 large, really moist muffins.
On top of the muffins, I sprinkled on a crumb topping which is very simple to make either using your hands or the food processor.
3 tablespoons of unbleached white flour
1/4 cup oats
1 1/2 tablespoon non-hydrogenated margarine
1/4 cup (plus a little) turbinado sugar
You process that in the food processor or with your hands until it's crumbly.
The crumb topping adds a little bit of extra sweetness but overall, this is not a sweet muffin which is great. The applesauce cake recipe is recommended time and time again as a good option for a first birthday cake.
As usual, the kids are devouring them. Which is a good thing because it seems like all I really wanted to do was bake them and not eat them. I can't wait till I'm in a better mood.