Have you ever wanted to cut down on your sugar but not really eliminate your sweet tooth? I took the applesauce challenge and decided to see how far I could push the envelope substituting it for sugar. Well….ok rather cutting down the sugar amounts. I have had some major cooking crashes where I substituted or organically adjusted the sugar amounts and it just didn’t cut the cake…… no pun intended. And I can still remember the day my girlfriend Beth read “Sugar Blues” and said you don’t want to know!! ;-)
Went onto my favorite site and found one I just had to tweak! Really, it’s more like what is in the cupboard.
I substituted some raisins for the streusel topping and also changed some other small items (which I *). Then I went around handing them out and will see what my taste testers results are next week. Until then, stay warm and dry and serve with some hot apple cider.
Whole Wheat Applesauce Spice Muffins
(Adapted from: Food for my Life)
3/4 cup all-purpose flour (*1 cup)
3/4 cup whole wheat white flour (*1 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice *
1/4 teaspoon nutmeg
1/2 teaspoon salt *
2 large eggs
3/4 cup light brown sugar
4 tablespoons unsalted butter, melted (*1/2 cup)
*1 cup buttermilk
1 cup unsweetened applesauce (*1 1/2 cups)
1/4 cup flour
1/4 cup brown sugar
2 tbsp white sugar
2 tbsp cold butter, cut into small pieces
1/2 tsp cinnamon
*Sprinkle with raisins
Preheat oven to 400 degrees and prepare a muffin tin with liners.
In a small bowl blend the dry streusel ingredients. Use your fingers to work butter into the flour/sugar mixture. (I eliminated this part)
Sift together the flours, baking powder, baking soda, spices and salt. Set aside.
In a bowl combine the applesauce, butter and brown sugar.
Add the eggs, one at a time, to the wet ingredients.
Slowly add the dry ingredients to dry ingredients and stir just until combined.
Fill the muffin liners 3/4 of the way full (about 1/3 of cup per muffin) and top with the streusel mixture.
Bake for 18-20 minutes or until a toothpick comes out clean.
I got 20 cupcakes out of this recipe, so double if you have a lot of company coming over.
Oh yes, and I wore my Napa Apron……still my favorite.