RECIPE

Muffins, 2 ways

By Anthea Dawson

1. Easy applesauce muffins

I constantly find myself searching for healthy snacks to put in their lunches and throw at them when they come barrelling through the door at 4p.m. “dying” of hunger. It's difficult finding snacks that aren't packed with sugar and other junk, but the waste involved with store-bought, individually wrapped snacks is enough to keep me up at night.

With the abundance of apples in my house during this time of the year, thanks to multiple apple-picking excursions, I made a quick batch of applesauce that takes about 15 minutes. It’s a great snack and freezes well, and is an amazing addition to easy, yummy and mostly healthy muffins!

Applesauce

• 4 pounds apples (8 - 10 apples, Granny Smith, McIntosh, Cortland, Lobo), peeled, cored and chopped
• 1 cup water
• 2 cinnamon sticks
• ½ tsp salt
• ½ cup sugar (optional)

Bring peeled, cored and chopped apples with the cinnamon sticks, salt and sugar (if using) in 1 cup of water to a boil. Lower to the heat to medium-low and simmer for 15-20 minutes, until the apples are soft. Remove cinnamon sticks and purée with a hand blender or put through a food mill. If applesauce is too thick for your taste, add more water until you get the consistency you like. Enjoy!

Applesauce muffins

MAKES 18 MUFFINS

These are a huge hit in my house with all 3 kids and husband too. A lot of applesauce muffins call for whole wheat flour and raisins, but both of these items have been vehemently shot down in my house, so I have thrown in the towel on that battle. But if you are looking for a healthier version of this recipe, feel free to sub in ½ whole wheat flour with the all-purpose. And if raisins are an acceptable addition in your house, add ½ cup at the end!

• 2 eggs
• ½ cup vegetable oil
• 1 tsp vanilla
• 1 ½ cups homemade applesauce (or store-bought unsweetened)
• ¼ cup plain Greek yogurt
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup dark brown sugar
• ½ cup granulated sugar
• ½ cup raisins (optional)

Preheat your oven to 375°F degrees. Spray 1 standard size muffin (12) tray and 1 ½ tray (6) with nonstick spray.

In a stand mixer, beat eggs, oil and vanilla until well mixed. Add applesauce and yogurt and beat until combined.

In a separate bowl, combine flour, baking soda, salt, cinnamon and the 2 sugars. With the mixer on low speed, carefully add dry ingredients to the wet until just combined. Fold in raisins, if using. Be careful not to over mix.

Scoop the batter into the muffin trays until ¾ full.

Bake at 375°F degrees for 18 - 22 minutes, or until muffins are not soft to the touch (or a toothpick comes out clean). Cool and enjoy!

2. Granola banana muffins

I love finding ways to incorporate two amazing breakfast staples. These muffins are a snap to whip together and freeze really well (make sure you freeze them flat and then put them in an airtight container, otherwise they will all squish up in a big frozen muffin ball). To make these school-friendly, make sure the granola you use is nut free!

MAKES 18 MUFFINS

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1 cup buttermilk
• 2 eggs
• 1/4 cup honey
• 1 tsp honey
• 1 tsp vanilla
• 1/3 cup vegetable oil
• 2 cups of granola
• 2 tbsp raw sugar (optional)

Preheat your oven to 375°F degrees. Spray your muffin tins with nonstick spray.

In a medium sized bowl, mix together flour, baking soda, baking powder and salt.

In a stand mixer, combine mashed banana, buttermilk, eggs, honey, vanilla and vegetable oil. Mix until well combined. At low speed, slowly add the flour mixture.

Once that is combined, add the granola - be sure not to overmix!

Fill each muffin cup 3/4 full. Bake for 20 - 25 minutes (turning the pans halfway through cooking) until the tops are firm top the touch. Let cool on a wire rack.

Enjoy!