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Name: Heart-Healthy Applesauce Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: Nonstick spray or paper muffin cups; 2 cups All purpose flour; 2 tbsps Granulated sugar; 2 tsps Baking powder; 1 tsp Baking soda; 1/2 tsp Salt; 1/2 tsp Ground cinnamon; 1 large Egg, at room temperature; 1/2 cup Packed light brown sugar; 1 1/4 cups Unsweetened applesauce; 1/4 cup Canola Oil, plus 2 tablespoons; 1/4 cup Milk (whole, low-fat, or nonfat)

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INGREDIENTS

Nonstick spray or paper muffin cups
2 cups All purpose flour
2 tbsps Granulated sugar
2 tsps Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/2 tsp Ground cinnamon
1 large Egg, at room temperature
1/2 cup Packed light brown sugar
1 1/4 cups Unsweetened applesauce
1/4 cup Canola Oil, plus 2 tablespoons
1/4 cup Milk (whole, low-fat, or nonfat)

INSTRUCTIONS

Position the rack in the centre of the oven and preheat the oven to 400F. To prepare the muffins tins, spray the indentations and the rims around them with non stick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet

Whisk the flour, granulated sugar, baking powder, baking soda, salt and cinnamon in a medium bowl until well combined. Set aside.

In a second medium bowl, whisk the egg and brown sugar for 3 minutes, or until thick and pale brown. Whisk in the apple sauce, canola oil, and milk, until blended. Using a wooden spoon, stir in the prepared flour mixture until moistened.

Fill the prepared tins three-quarters full. Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins are lightly browned with rounded tops. A toothpick inserted into the centre of one muffin should come out fairly clean, with a crumb or two attached.

Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffing back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature, or up to 2 months in the freezer.

NOTES

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Heart-Healthy Applesauce Muffins

Nonstick spray or paper muffin cups
2 cups All purpose flour
2 tbsps Granulated sugar
2 tsps Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/2 tsp Ground cinnamon
1 large Egg, at room temperature
1/2 cup Packed light brown sugar
1 1/4 cups Unsweetened applesauce
1/4 cup Canola Oil, plus 2 tablespoons
1/4 cup Milk (whole, low-fat, or nonfat)

Position the rack in the centre of the oven and preheat the oven to 400F.  To prepare the muffins tins, spray the indentations and the rims around them with non stick spray, or line the indentations with paper muffin cups.  If using silicon muffin tins, spray as directed, then place them on a baking sheet

Whisk the flour, granulated sugar, baking powder, baking soda, salt and cinnamon in a medium bowl until well combined.  Set aside.

In a second medium bowl, whisk the egg and brown sugar for 3 minutes, or until thick and pale brown.  Whisk in the apple sauce, canola oil, and milk, until blended.  Using a wooden spoon, stir in the prepared flour mixture until moistened.

Fill the prepared tins three-quarters full.  Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking.  Bake for 20 minutes, or until the muffins are lightly browned with rounded tops.  A toothpick inserted into the centre of one muffin should come out fairly clean, with a crumb or two attached.

Set the pan on a wire rack to cool for 10 minutes.  Gently rock each muffing back and forth to release it.  Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving.  If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags.  The muffins will stay fresh for up to 2 days at room temperature, or up to 2 months in the freezer.

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Nutrition

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Serving Size: 1 Serving (52g)
Recipe Makes: 12 Servings

Calories: 106
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 70.9mg		2 %
Potassium 48.6mg		1 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 22.4g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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