1. Preheat oven to 375. Line 12 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
2. In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and 1/2 tsp. of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce, and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
3. Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining nutmeg over the muffins. Bake for 24 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack.
For smaller muffins, bake 18 in regular-sized muffin pans for 18 minutes.
|Serving Size: 1 jumbo muffin (118g|
|Recipe Makes: 12 jumbo muf|
|Calories from Fat: 21 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 72mg||22 %|
|Sodium 4247.5mg||146 %|
|Potassium 136.8mg||4 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 42g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Calories per serving: 205
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