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some_stars) wrote2020-05-31 03:07 pm
some_stars) wrote2020-05-31 03:07 pm
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today i did some baking and instantly felt so much better...i feel like i may have posted this recipe before but i can't find it, so have it again! it's a healthified version of this recipe that lesstraveled made for me many years ago when i wanted healthy muffin recipes, and it is So Good. one caveat is that they go bad FAST bc of all the moisture, so eat them up as soon as you can and maybe keep them in the fridge.
(parentheses) are their comments, [brackets] are mine.
INGREDIENTS
• 1C all-purpose flour
• 1/2C whole-wheat flour [if you, like me, rarely work with whole-wheat flour, let me share my hard-earned wisdom and tell you, do not sift it]
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg [i always double the spices (except the nutmeg if I’m grating it fresh), bc years of using too many spices has numbed my tongue, but these are the amounts as given by someone who actually knows how to bake] [well, i 1.5x the ginger and double everything else]
• 1/4 tsp salt
• 1 egg (OR add a couple more Tbsp of applesauce)
• 1/3C sugar [the muffins will not be very sweet, but the chunks of apple add a lot of sweetness, so try it this way before increasing the sugar]
• 1C unsweetened applesauce
• 1/4C finely-grated carrot (or zucchini; if zucchini, squeeze some of the moisture out before using)
• Walnuts, optional (as many as pleases you) [i use about a cup]
• apple-ginger mixture
- 2 cups of bite-sized pieces of apples (nothing too mushy - I used Honeycrisps, but whatever you've got) [i find that a bit smaller than bite-sized works better--think bite-sized for a toddler]
- 1 Tbsp brown sugar
- 1 Tbsp grated peeled ginger [a daikon/ginger grater, which you can get on amazon or probably wherever, is cheap and will save your LIFE when it comes to ginger. i don't process ginger any other way now]
Sling ingredients in a pan on stove with heat medium/medium-low, cook for about ten minutes or until apples aren't totally raw. (If you don't mind partially-raw apple chunks in the final muffin, you can skip this step.)
1.) Preheat oven to 400F, prepare your muffin pans.
2.) Stir together dry ingredients (flour through salt) in a separate medium bowl.
3.) Whisk together the applesauce, carrot, egg, and sugar in a large bowl until well-blended.
4.) Stir in the apple-ginger stuff.
5.) Fold the flour mixture in -- don't overmix or use an electric blender, a spatula or spoon will do. Fold in walnuts, if using.
6.) Bake for 15-20 minutes or until tester comes out clean. (Mine were done at 16.) [This is for a normal sized, modern muffin pan--mine is inherited from my grandma and makes much smaller muffins, though not mini size, and i got 15 muffins out of this and they took 13-14 minutes to cook]
[The only problem with these muffins is that--I assume bc of the very low fat content?--they stick HORRIBLY to the muffin liners unless you let them cool COMPLETELY, even if you spray them with oil (which doesn't really work with paper liners anyway). it's tempting to eat one warm but you will lose 50% of it to the liner, so resist. However, they do take well to microwaving!]
next i gotta dig up my old whole-wheat pumpkin muffin recipe, bc iirc that one was an absolute banger too.
lesstraveled made for me many years ago when i wanted healthy muffin recipes, and it is So Good. one caveat is that they go bad FAST bc of all the moisture, so eat them up as soon as you can and maybe keep them in the fridge.(parentheses) are their comments, [brackets] are mine.
INGREDIENTS
• 1C all-purpose flour
• 1/2C whole-wheat flour [if you, like me, rarely work with whole-wheat flour, let me share my hard-earned wisdom and tell you, do not sift it]
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg [i always double the spices (except the nutmeg if I’m grating it fresh), bc years of using too many spices has numbed my tongue, but these are the amounts as given by someone who actually knows how to bake] [well, i 1.5x the ginger and double everything else]
• 1/4 tsp salt
• 1 egg (OR add a couple more Tbsp of applesauce)
• 1/3C sugar [the muffins will not be very sweet, but the chunks of apple add a lot of sweetness, so try it this way before increasing the sugar]
• 1C unsweetened applesauce
• 1/4C finely-grated carrot (or zucchini; if zucchini, squeeze some of the moisture out before using)
• Walnuts, optional (as many as pleases you) [i use about a cup]
• apple-ginger mixture
- 2 cups of bite-sized pieces of apples (nothing too mushy - I used Honeycrisps, but whatever you've got) [i find that a bit smaller than bite-sized works better--think bite-sized for a toddler]
- 1 Tbsp brown sugar
- 1 Tbsp grated peeled ginger [a daikon/ginger grater, which you can get on amazon or probably wherever, is cheap and will save your LIFE when it comes to ginger. i don't process ginger any other way now]
Sling ingredients in a pan on stove with heat medium/medium-low, cook for about ten minutes or until apples aren't totally raw. (If you don't mind partially-raw apple chunks in the final muffin, you can skip this step.)
1.) Preheat oven to 400F, prepare your muffin pans.
2.) Stir together dry ingredients (flour through salt) in a separate medium bowl.
3.) Whisk together the applesauce, carrot, egg, and sugar in a large bowl until well-blended.
4.) Stir in the apple-ginger stuff.
5.) Fold the flour mixture in -- don't overmix or use an electric blender, a spatula or spoon will do. Fold in walnuts, if using.
6.) Bake for 15-20 minutes or until tester comes out clean. (Mine were done at 16.) [This is for a normal sized, modern muffin pan--mine is inherited from my grandma and makes much smaller muffins, though not mini size, and i got 15 muffins out of this and they took 13-14 minutes to cook]
[The only problem with these muffins is that--I assume bc of the very low fat content?--they stick HORRIBLY to the muffin liners unless you let them cool COMPLETELY, even if you spray them with oil (which doesn't really work with paper liners anyway). it's tempting to eat one warm but you will lose 50% of it to the liner, so resist. However, they do take well to microwaving!]
next i gotta dig up my old whole-wheat pumpkin muffin recipe, bc iirc that one was an absolute banger too.
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