We are hosting a park playdate on Friday for Beanie's birthday. I had planned to make some muffins or cupcakes for the kiddos. I lean towards muffins because I'm not really about loading a bunch of preschoolers up on sugar and then sending them home with their parents ;)
I'd like to make something I can have too. Beanie likes baking with me, but we haven't done much of it lately. I found one of our favorite recipes that would be relatively simple to substitute. I think the following is what we're going to make. I feel like maybe we should make a test batch beforehand just in case the substitutions make them gross. I hope not!
I'll be sure and let you know how they turn out.
Deceptively Delicious Cookbook - Applesauce Muffins
- Fat: 1.9g
- Carbohydrates: 37.5g
- Calories: 179.4
- Protein: 3.9g
Ingredients* Nonstick cooking spray (will use a silicone baking pan -- I usually still spray, but ours has soy lechitin in it so I will likely use baking cups this time)
* 2/3 cup old-fashioned oats
* 1/4 cup firmly packed light/dark brown sugar
* 1 tsp cinnamon
* 2 tbsp margarine spread, melted (will substitute Earth Balance soy & dairy free natural buttery spread)
* 1.5 cups all-purpose flour (will sub Bob's Red Mill gluten free flour or rice flour)
* 1 cup old-fashioned oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp cinnamon
* 1.5 cup unsweetened applesauce
* 1/2 cup skim milk (will sub rice milk)
* 1/2 cup butternut squash puree
* 1/2 cup firmly packed light/dark brown sugar
* 1/4 cup egg substitute (will sub one banana)
Directions* Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
* To make the batter, combine the flour, oats, baking soda, baking powder, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix - the batter is supposed to be lumpy.
* Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cold.
Number of Servings: 12
Recipe & Nutritional Info from Spark People.