I've been keeping an eye on the (mostly) full jar of applesauce in my refrigerator.
I can't remember why I opened it and only used such a small amount.
I wanted to use it before something starts growing in it.
Muffins...that's a good idea!
So I googled "muffin recipes using applesauce"...
and I landed on Mel's Kitchen Café :)
Mel lives in Idaho with her husband, 5 children and numerous animals.
Thanks, Mel, for this easy and tasty recipe!
I tweaked the original recipe in three ways...
I used all organic ingredients.
I used a combination of unbleached white flour and sprouted Spelt flour.
I used unsweetened vanilla almond milk.
Here we go with the recipe :)
The finished product!
Cranberry Oat & Applesauce Muffins
Use organic whenever possible :)
*1 cup of rolled oats
*1 cup of unsweetened applesauce
*1/2 cup of unsweetened vanilla almond milk (or milk of your choice)
*1 large egg
*1 teaspoon of vanilla
*4 tablespoons of melted coconut oil (or butter)
*1/3 cup of Sucanat (raw whole cane sugar)
*1/2 cup of unbleached white flour
*1/4 cup of sprouted Spelt flour
*1 teaspoon of baking powder
*1/2 teaspoon of baking soda
*1 teaspoon of cinnamon
*1/4 teaspoon of sea salt
*1/2 cup of dried cranberries (or raisins)
Peeking in the oven to check the progress :)
*Preheat your oven to 375 degrees. Prepare a 12-cup muffin tin with liners...
or grease the muffin cups with coconut oil.
*In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla,
melted coconut oil and sugar.
*In a large bowl, combine the flours, baking powder, baking soda, cinnamon, salt and cranberries. Make a well in the center...and pour in the applesauce mixture. Blend the two mixtures...but don't overmix.
*Place the batter into your muffin cups.
I transferred the batter into a large glass measuring cup for easy "pouring".
*Bake for 15-20 minutes until a toothpick inserted into
the middle of a muffin comes out clean.
Don't overbake :)
*Carefully place the muffins onto a cooling rack.
If you used muffin papers, remove them as soon as possible to avoid wet muffin bottoms :)
You can transfer the muffins to a storage container when they are completely cooled.
These won't last long!
Recipe adapted from www.melskitchencafe.com