Wednesday, May 30, 2012
Buttermilk Spice Muffins
If you've ever been to Mimi's Cafe, you've sampled their spice muffins along with the assorted bread basket. I adapted this with some minor revisions. Instead of all whole wheat flour, I mixed it up. These are not overly sweet at all. Next time I'll even add more spice...love that spice! Enjoy!
For the muffins:
1/4 cup vegetable or canola oil
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs plus 1 egg white
1 1/2 cup whole wheat flour
1 cup all-purpose flour (or you can use all of either one)
2 tsp baking soda
1 large tsp cinnamon (I would sneak more in)
1 tsp nutmeg
3/4 cup plus 1 tbs low-fat buttermilk
For the topping:
1 cup chopped nuts (I used pecans)
2 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat the oven to 375 degrees.
In a bowl, beat the oil, applesauce and sugar. Then add the eggs, egg white and continue to beat. In a separate bowl, sift together the flour, baking soda, cinnamon and nutmeg. Add the flour mix in batches alternating with the buttermilk and mix well.
In a small bowl mix the topping ingredients. Prepare a muffin pan by spraying with non stick spray or by using muffin liners. Fill each cup 3/4 full. Sprinkle the nut topping over the top. Bake for 20-25 minutes or until a toothpick inserted comes out clean.