Applesauce Muffins

Instructions

• Preheat oven to 425 degrees. Place baking cups in a standard size 12-cup muffin pan.

• In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt.

• Beat the eggs in a large bowl.Add applesauce, vegetable oil and brown sugar and stir to combine.

• Add the dry ingredients to the wet ingredients in several portions, stirring a few times. Add the oats and chopped walnuts and stir until combined.

• Pour the batter into the muffin cups and fill them almost completely. Bake for 5 minutes.Then reduce heat to 350 degrees and bake for 11-15 minutes or until a toothpick inserted into the center

comes out clean. Let the muffins cool for 5 minutes before removing them from the muffin tin and placing them on a cooling rack.

Notes

• For an accurate measurement, always add the flour to the measuring cup. Then smooth it out with a table knife and push the excess into the flour container.

• Line the muffin tin with paper so you don’t have to grease it.With the molds the muffins never stick, the mold is easier to wash and the muffins stay somewhat protected in their own little

packaging. I really like unbleached and chlorine-free baking pans.

• Do not over mix the dough. Mix until well combined, no more. Over-mixing the batter can cause gluten overactivity, resulting in chewy, rubbery muffins.• Replace walnuts with walnuts,

hazelnuts, almonds, macadamia or pistachios.

• The muffins are done when a toothpick inserted in the middle comes out clean.

• To reheat, simply place in the microwave for 15 to 20 seconds.

• Store muffins in an airtight container for up to 3 days or in the refrigerator for up to a week.

Nutrition

Calories: 259 kcalCarbohydrates: 31g Protein: 4g Fat: 13g Saturated fat: 2g Polyunsaturated fat: 8gMonounsaturated fats: 3 g Trans fats: 0.1 g Cholesterol: 27 mg Sodium: 144 mgPotassium: 101

mg Fiber: 2 g Sugar: 12 g Vitamin A: 50 IU Vitamin C: 0.4 mg Calcio: 46 mg Hierro: 2 mg

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