the healthiest muffin ever made

July 17, 2008

 

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These super-healthy muffins are made with apple sauce, dried currants and pine nuts, though you could fill the batter with whatever dried fruit and nut combo suits your fancy. Instead of using sugar to sweeten up the batter, I opted for unsweetened applesauce. I made these with Spelt flour, though wheat flour would do just as well. I began with two cups of Spelt flour, 1 tsp of baking soda, 1 tsp of salt and a whole lot of cinnamon and nutmeg. To that I added ¾ c of applesauce, ½ c soy milk, 2 eggs and a tsp of Stevia to sweeten the batter a bit more. I mixed together the dry and wet ingredients separately and then threw them together, stirring until combined. I folded in about ½ c of dried currants, ½ c of dried apples and cranberries combined and a ¼ c of pine nuts, which are really nice as a simultaneously sweet and slightly crunchy add-in. I baked these for 20 minutes at 350. The muffins I made are pretty small and a perfect snack in the middle of the day. I' ve been eating them dipped in the same apple sauce I baked into them—it' s a great substitute for a syrupy jam. Another perfect topper is almond butter, which puts some extra pep in my step. If I were to make these again, I' d throw in a mashed banana to add a bit of moisture and density. These excellent little fistfuls of energy also freeze well.

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