Recently I have been craving all fall related foods so apple anything fits the bill. I made these muffins a few days ago and I am happy to report that no butter and very little sugar and oil were used in the production of these muffins. I would say that they are a guilt free way to enjoy a fall treat.
I was worried about the batter for these muffins. The apple juice made the batter really wet, more than I would expect and I was worried that the muffins would not taste good. But in the end, my fears were not realized. The final result was a very soft and moist muffin, the kind that breaks apart while you are eating it and they are absolutely delicious!
Apple Muesli Muffins
Makes 12-15 muffins
1 egg, lightly beaten
1 tablespoon vegetable oil
1/2 cup unsweetened applesauce
1 cup apple juice
1/2 cup chopped, pitted dates
1/2 cup untoasted muesli
1 cup all-purpose flour
1 teaspoon cinnamon
1/8 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons raw or white sugar
1.2 teaspoon cinnamon
1. Preheat over to 375 degrees. Lightly a muffin pan with paper liners.
2. In a medium sized bowl, place egg, oil, sugar, applesauce, apple juice, dates, and muesli and stir to combine.
3. Sift flour, cinnamon, baking powder, and baking soda in a large mixing bowl and make a well in the center.
4. Pour the apple mixture into the well and stir until just combined.
5. Spoon the mixture into the paper liners.
6. Sprinkle each muffin with the topping. Bake for 15-20 minutes until the center is no longer wet. Cool on a wire rack for 5-10 minutes and serve warm.