Have you been baking more during the pandemic? Me too! No doubt we are all deriving comfort from our food during this turbulent time. The strong emotional connection to food is well established by researchers so why fight it. Instead of worrying about the excessive consumption of sweet treats, why not take this opportunity to improve your baking skills and the nutritional quality of your baked goods for a lasting impact on your diet.
Using healthy ingredients that naturally enhance the flavor and texture of the baked product is key to a good recipe. I have been baking with low-fat buttermilk for years because it only has 2 grams of fat in a cup. The “butter” in the name buttermilk may lead you to think otherwise. It consists mostly of water, the milk sugar lactose, and the milk protein casein. The creamy consistency of buttermilk gives baked goods the richness without the fat so less butter or oil is required in the recipe. Applesauce is another secret weapon for adding moistness to your bake products to off set the hardiness of the fiber-rich wholewheat flour. I also like to use olive oil, a monounsaturated fat, in my recipe when it doesn’t alter the flavor of the product. These apple muffins are moist and packed with the natural sweetness of apples and cinnamon so enjoy them guilt-free!
High Impact Egg-free Apple Muffins
1 cup all-purpose flour
1 cup wholewheat flour
1/2 c. packed light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/4 c. olive oil
1 tsp. vanilla extract
1/4 cup applesauce
2 medium Granny Smith apples, finely chopped
1 tbsp. sugar
1 tsp. ground cinnamon
Preheat oven to 400 degrees F. Grease 12 large muffin-pan cups.
In large bowl, mix flour, brown sugar, baking powder, baking soda, and salt together.
In small bowl, whisk buttermilk, oil, vanilla extract, and applesauce together until blended.
Stir wet ingredients into flour mixture just until flour r is moistened.
Fold in chopped apples.
Mix sugar and cinnamon in a small dish.
Spoon batter into muffin cups; sprinkle with cinnamon sugar.
Bake muffins 20 minutes or until toothpick inserted in center of a muffin comes out clean.
Immediately remove from pan; serve warm.