Applesauce Muffins

Recipe Ingredients

1 cup	237ml	Applesauce or 2 baked apples, peeled, cored, mashed) - see * Note
1/3 cup	48g / 1.7oz	Cottage cheese
1		Egg (large)
2 tablespoons	30ml	Canola or vegetable oil
1/4 cup	59ml	Honey
1 cup	62g / 2.2oz	Whole-wheat flour
1 cup	62g / 2.2oz	White flour
2 tablespoons	30ml	Toasted wheat germ
1 teaspoon	5ml	Baking powder
2 teaspoons	10ml	Baking soda
1/2 teaspoon	2.5ml	Ground cinnamon
3/4 cup	120g / 4.2oz	Raisins or currants

Recipe Instructions

If baking conventionally, preheat the conventional oven to 375 degrees. In a large bowl, combine the applesauce, cottage cheese, egg, oil, and honey.

In a medium bowl, combine the flours, wheat germ, baking powder and soda, and cinnamon. Add the dry ingredients to the applesauce mixture, stirring just to moisten.

Stir in the raisins and divide the batter among 12 greased muffin cups. Bake in the preheated oven for 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.

To microwave: Place 2 cupcake liners in each of six 5- or 6-ounce microwave-safe custard cups or muffin-tin cups. Fill the cups halfway with batter. Microwave on High for 2 1/2 to 4 minutes, or until the muffins appear moist in places on the top but a toothpick comes out clean when inserted in the center. Repeat the process as necessary. This recipe makes 12 muffins.

Hints

Note: Apples can be baked quickly in the microwave oven. Wash and slit skins around the middle (to prevent bursting) and place in two custard cups or cereal bowls. Cover with waxed paper or plastic wrap and microwave on High for 8 minutes, or until tender.

Source:
HOME COOKING IN MINUTES by Thelma Snyder and Marcia Cone-Esaki (c) 1992 - Simon & Schuster, New York, NY - 353 pages - $25.00 - As reprinted in the Sep/Oct, 1993 issue of Cookbook Digest

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