Applesauce Wheat Germ Muffins Recipes

Steps:

• Preheat oven to 425 degrees.
• In large bowl, beat together the egg, sugar, milk and butter.
• Mix into the milk mixture the flour, salt and baking powder.
• Batter may be lumpy.
• Fold in one cup wheat germ.
• Spoon mixture into greased muffin tins.
• Bake for 20 minutes.

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, applesauce and oil. Stir into dry ingredients until just moistened. Fold in the apple, raisins and orange zest., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 425 degrees F.
• In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg.
• In medium bowl, beat egg replacer with brown sugar, oil, applesauce and soy milk.
• Mix with dry ingredients just until evenly moistened.
• Spoon into muffin tins.
• Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
• Bake for 15-17 minutes.

Steps:

• Preheat the oven to 375°F Lightly grease a 12-cup muffin tin with cooking spray (or use foil muffin liners--much easier).
• Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
• Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
• In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened (do not over-stir!).
• Fill the muffin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm.

Steps:

• Preheat oven to 400*F.
• Line or grease muffin tin.
• Beat egg, mix with milk.
• Add wheat germ to milk and egg mixture- let stand a minute or two to 'hydrate'.
• Sift dry ingredients into slurry mix.
• Add oil and honey and stir.
• Fill muffin cups about half full.
• Bake 15-20 min.

Steps:

• Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
• In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
• Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
• Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
• Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
• Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• Lightly beat egg whites.
• In a separate bowl mix dry ingredients thoroughly.
• In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
• Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

Steps:

• Preheat oven to 375°F.
• Grease muffin tins.
• Combine whole wheat flour,wheat germ,bown sugar,baking powder,baking soda and salt, stir well.
• In another bowl blend bananas, milk, lemon juice, vegetable oil and eggs.
• Add the banana mixture to the dry ingredients and stir until just blended.
• Spoon into prepared muffin tins and bake for 20-25 minutes.