blueberry core muffins

Did you know you can use applesauce as a substitute for part of the oil or butter when baking?

 

I make a lot of my own applesauce, I try to get apples from people who don’t pick them from their trees etc. and even buy them when I have no choice. Later I process and cook them into applesauce together with their skins. Then I use it for so many things that I wonder how did I ever live without it. The biggest discovery for me though is how it can be used instead of fat in cakes. I substitute most of the fat without compromising the taste and adding vitamins and dietary fibre instead! Isn’t that just the ultimate hack?

 

And here’s the first recipe with applesauce I am publishing. You can, however use canola oil instead and the muffins will still be delicious.

blueberry core muffins

 

Amazing Blueberry Core Goodness Muffins

 

Ingredients:

2 eggs

¼ cup applesauce

¼ cup canola oil

1 cup milk

1 ¾ cup flour

1 tsp baking powder

½ cup sugar

3 Tbsp blueberry jam OR blueberries from the freezer

 

  1. Preheat the oven to 200C/390F.
  2. Blend all of the ingredients except blueberries in a bowl. Do not overmix it so the muffins won’t be hard.
  3. Once blended, pour ⅓ of the mixture into another bowl and blend with the blueberries.
  4. Line a 12 hole muffin tin with paper cases and to each one of them pour a tablespoon of the white dough, then a tablespoon of the blueberry dough and top with the rest of the white mixture.
  5. Bake for 25 minutes.

blueberry core muffins

 

Enjoy! They are truly delicious, nice and moist inside. They disappear quickly though.

That’s why I have three muffin pans, for the times I want the muffins to stay un-devoured for more than 12 hours. :)

 

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