QUINOA APPLESAUCE MUFFINS
This is a wheat-free, gluten-free (extreme) modification of a recipe from Dr. Peter D'Adamo's Blood-Type Diet Plan. For Type O's. Also easy-to-chew for those with dental problems. For the applesauce, I use Santa Cruz Apple Apricot Sauce.
Provided by theshewolf
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Sprinkle hazelnut flour over the apricots and set aside.
- Blend the baking soda, baking powder, salt, cloves and cinnamon with the quinoa flour.
- Separately mix together butter, sugar and egg.
- Combine all ingredients, adding the floured fruit at the end.
- Spoon into an oiled muffin tin and bake for 15 to 20 minutes, or until slightly spongy to the touch.
Nutrition Facts : Calories 98.4, Fat 6.8, SaturatedFat 3.4, Cholesterol 25.3, Sodium 154.8, Carbohydrate 9.7, Fiber 1.2, Sugar 5, Protein 1.1
APPLESAUCE MUFFINS
Unsweetened applesauce, whole-wheat flour and toasted walnuts make these warmly spiced muffins a wholesome breakfast or afternoon snack. They are best served warm the day they are baked, but since they are made with oil, they will also stay soft and moist for a couple of days in an airtight container on the counter.
Provided by Yossy Arefi
Categories breakfast, quick breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
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.
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