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 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.

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