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Today, I am sharing a recipe that I adapted from this healthy applesauce oat muffin recipe over at Mel's Kitchen Cafe. Look for more adaptations of this recipe in the future - I am on a juicer kick and cannot be stopped! MUAHAHAHA :)
SPICED APPLE RAISIN MUFFINS
Yield: 12 muffins
Feel free to double if your mixer can handle it!
1 cup old-fashioned oats
3/4 cup unbleached AP whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground clove
1 tsp ground allspice
1/4 tsp salt
1 cup applesauce or juicer pulp* (see below)
1/2 cup milk
1 tbs vanilla
4 tbs melted butter
1/3 cup sugar
1/2 cup raisins
turbinado sugar to top
*1. If using juicer pulp: Run apples through the juicer. Collect the pulp from the collection bin and put it in a blender. Add enough apple juice to make a puree. Blend and set aside.
2. Preheat the oven to 375 degrees Farenheit. Line a 12 cup muffin tin.
3. In a bowl, whisk the dry ingredients: oats, flour, baking powder, baking soda, cinnamon, clove, allspice, salt
4. Put the wet ingredients - applesauce or juicer pulp, milk, vanilla, melted butter, sugar - in a mixer bowl. Top with the whisked dry ingredients and raisins and gently combine. The batter will look runny.
5. Distribute batter evenly into muffin cups. Top each with a sprinkle of turbinado sugar. Bake for about 20 minutes or until a toothpick comes out cleanly from the center.
Note: I always have trouble with pulp muffins underbaking, so I let these cool in the muffin tins. I think the pulp makes the toothpicks come out clean before the baking is done. That or my vintage 1965 oven sucks (which, let's be honest, is more likely).