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Monday, February 17, 2014


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Saturday we were expecting a big storm (which never really developed) and we had prepared accordingly.  DH suggested that I bake something before we lost power (which we never did, this time).  I decided on muffins, since I haven't made them in a long time.  I  had a bit of a craving for a maple/walnut treat, so here's what I came up with-- a light, moist whole grain muffin with just a little oil added to the batter. A great treat with tea or coffee.

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    Yield: 12 muffins 

Mix A:   
1 1/2 cups    whole wheat PASTRY flour (be sure to use pastry flour for a light muffin)
1 1/2 tsp    baking powder   
1/4 tsp    baking soda   
1/4 tsp    salt   
1/4 cup    unbleached organic granulated sugar   
2 Tbs    brown sugar (Optional, if you like your muffins quite sweet)   
3/4 cup    chopped walnuts   
Mix B:   
7 Tbs    unsweetend smooth applesauce   
6 Tbs    Grade B maple syrup   
1/3 cup    So Delicious Original Coconut Milk Coffee Creamer or soymilk or nutmilk  
1/2 Tbs    lemon juice   
2 Tbs    oil   
   a few tablespoons more maple syrup for brushing   
Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with oil from a pump sprayer, or grease with Cake Release (here's my homemade version). 

In a medium bowl, mix together the Mix A ingredients. Stir in the walnuts. In a smaller bowl, whisk together the Mi B ingredients. Pour Mix B into Mix A and stir briefly. Divide the batter between the 12 prepared muffin cups. Bake for 15 minutes. Test one of the muffins with a toothpick to make sure they are cooked through. 

Brush the muffin tops lightly with the extra maple syrup. Loosen the muffins with a table knofe and turn them on their sides to cool until they can be handled. 
 Nutrition Facts 
Nutrition (per muffin): 178.5 calories; 35% calories from fat; 7.3g total fat; 0.0mg cholesterol; 68.3mg sodium; 190.9mg potassium; 26.8g carbohydrates; 2.4g fiber; 12.8g sugar; 24.3g net carbs; 3.2g protein. 



KathyG said...

These look really yummy and just the thing to satisfy my boys' request for a baked treat this coming weekend.

One question: I don't do a lot of very low fat cooking... Can I sub mashed banana for the apple sauce? (we have some trees growing by the shed and will have lots of banana to use up).

Bryanna Clark Grogan said...

Kathy, I suppose you could, but banana has a distinctive flavor which might interfere with the maple flavor. What I do is get a bottle of organic unsweetened smooth applesauce and freeze it in an ice cube tray which makes cubes of 2 tablespoons. Then I can just take out as many as I need and there's no waste.