For your Sunday morning, I give you some fresh baked fruit-filled muffins. For your Monday morning I give you an awful commute, and some delicious and healthy fruit-filled muffins.
Commuting is the pits. I doubt I’ll get any argument about that. Dan and I both commute–me about 45 minutes, him over an hour, each way. What a complete waste of time.
But at least we can productively (and safely) eat a healthy breakfast along the way.
Here are some more muffins that substitute fat and sugar with applesauce. But since the fruit in these muffins isn’t terribly sweet I’ve added a recommendation on how to sweeten it up with honey.
- 1 egg
- 1 cup milk or buttermilk
- 1 cup applesauce
- 1/2 cup honey (optional)*
- 2 apples, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 cup oats
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup dried cherries
- Preheat the oven to 400 degrees.
- Beat or whisk eggs until mixed.
- Add milk, applesauce, honey if using, and apples and mix until combined.
- In a separate bowl, combine baking powder, baking soda, cinnamon, nutmeg, oats, and flours. Whisk until mixed.
- Add the dry ingredients to the wet in 3 batches, mixing briefly after each one, until just combined.
- Stir in dried cherries.
- Grease or line 12 muffin cups.
- Scoop batter into muffin cups. They will be very full.
- Bake the muffins for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove to a cooling rack and cool. Store in the refrigerator.
* these muffins are not terribly sweet with just the applesauce and the apples. If you have a sweet tooth, you may want to add some honey to sweeten this recipe up a bit.