• Skip to main content
  • Skip to primary sidebar

Pinch My Salt

Food, Recipes, and Photography

  • About
  • Contact
  • Recipe List
  • The BBA Challenge

Flavors of Fall: Applesauce Spice Muffins

September 10, 2006 by Nicole 30 Comments

nutmeg-and-cinnamon-small.jpg

In my attempt to speed up the approach of fall, I baked some Applesauce Spice Muffins today. To me, nothing ushers in feelings of fall like the smell of nutmeg and cinnamon in the kitchen. October is when I normally break out the spice-scented candles and potpourri but I couldn’t resist spicing up the house a little early this year. I am just REALLY ready for this summer to be over!

I am continuing my quest to create healthy but tasty muffin recipes and I think this one is another winner. These whole grain muffins are substantial and filling, perfect for a quick breakfast on the run. The addition of oat bran and wheat germ adds not only complexity in flavor and texture but boosts the protein and fiber content. A bit of ground flaxseed contributes healthy Omega 3 fatty acids. But most importantly, these taste really good!

applesauce-spice-muffins.jpg

Whole Wheat Applesauce Spice Muffins

1 1/2 C. whole wheat flour
1/2 C. oat bran
1/4 C. ground flax seed
1/4 C. wheat germ
3/4 C. packed brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. fresh ground nutmeg
1/2 t. allspice
1/2 t. ground ginger
1/8 t. ground cloves

1 C. applesauce
1 C. buttermilk
3 egg whites
2 T. oil
1/2 C raisins

1. Before you begin, bring all ingredients to room temperature. Grease a standard sized 12-cup muffin tin. Preheatoven to 375 degrees.
2. Mix dry ingredients in a large bowl. Whisk them together well, breaking up any clumps of brown sugar with your fingers if necessary.
3. In a separate bowl, whisk together applesauce, buttermilk, egg whites and oil.
4. Pour wet ingredients into dry ingredients and stir together until just combined. Stir in raisins.
5. Immediately spoon batter into muffin tins then place in a preheated 375 degree oven.
6. Bake for 20-25 minutes.

    Subscribe to Pinch My Salt by e-mail

    nutrition-info-for-spice-muffins.png

    Nutrition data calculated and retrieved using tools from NutritionData.com

    Filed Under: Breads, Breakfast/Brunch, Whole Grains

    Previous Post: « Is Fall Here Yet?
    Next Post: The Pancake Recipe Has Arrived »

    Reader Interactions

    Comments

    1. Jim says

      October 18, 2011 at 7:20 am

      Wonderful recipe. I added whole eggs and macerated the raisins in apple juice so that they were moist & tender. I will probably add chopped walnuts next time too.
      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Primary Sidebar

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Posts by Category

    Copyright © 2023 · Privacy · Terms and Conditions