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.
Amazing Blueberry Core Goodness Muffins
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
- Preheat the oven to 200C/390F.
- Blend all of the ingredients except blueberries in a bowl. Do not overmix it so the muffins won’t be hard.
- Once blended, pour ⅓ of the mixture into another bowl and blend with the blueberries.
- 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.
- Bake for 25 minutes.
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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