Applesauce Whole Wheat Peachy Pecan Muffins
Applesauce and butter together made these muffins super moist and tasty. Used 1 cup whole wheat flour and half cup white flour, and the muffins came out very fluffy. Love pecan topping that added some nutty crunch. Had a few for breakfast, and afternoon snack.
Yield
12 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
or whole wheat pastry flour, or white whole wheat flour |
*
|
| 2 | teaspoons |
baking powder
|
*
|
| ¼ | teaspoon |
salt
|
*
|
| ¼ | cup |
milk
preferably full fat |
*
|
| ½ | cup |
sugar
or 1/4 cup splender and 1/4 cup sugar |
*
|
| 1 ½ | teaspoons |
cinnamon
ground |
*
|
| ¼ | cup |
applesauce
unsweetened |
*
|
| ¼ | cup |
butter, unsalted
melted |
*
|
| 1 | large |
eggs
plus 1 egg white |
*
|
| Pecan topping | |||
| ½ | cup |
pecans
chopped |
*
|
| 2 | tablespoons |
rolled oats
or quick-cooking oats |
*
|
| 2 | tablespoons |
wheat germ
or whole wheat flour |
*
|
| 2 | tablespoons |
butter
metled |
*
|
| ½ | cup |
brown sugar
|
*
|
| 1 ½ | teaspoons |
cinnamon
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
or whole wheat pastry flour, or white whole wheat flour |
*
|
| 1E+1 | ml |
baking powder
|
*
|
| 1.3 | ml |
salt
|
*
|
| 59 | ml |
milk
preferably full fat |
*
|
| 118 | ml |
sugar
or 1/4 cup splender and 1/4 cup sugar |
*
|
| 7.5 | ml |
cinnamon
ground |
*
|
| 59 | ml |
applesauce
unsweetened |
*
|
| 59 | ml |
butter, unsalted
melted |
*
|
| 1 | large |
eggs
plus 1 egg white |
*
|
| Pecan topping: | |||
| 118 | ml |
pecans
chopped |
*
|
| 3E+1 | ml |
rolled oats
or quick-cooking oats |
*
|
| 3E+1 | ml |
wheat germ
or whole wheat flour |
*
|
| 3E+1 | ml |
butter
metled |
*
|
| 118 | ml |
brown sugar
|
*
|
| 7.5 | ml |
cinnamon
ground |
*
|
Directions
Preheat oven to 400 degrees F.
In large bowl, combine whole wheat flour, white flour, sugar, baking powder, cinnamon and salt.
Mix applesauce, butter, milk and egg with egg white together and pour into the flour mixture.
Fold in peaches. Spoon mixture into greased and floured muffin pans.
Combine topping ingredients and sprinkle over batter.
Bake for 20 to 25 minutes, or until a skewer inserted into centre comes out almost clean.
Let cool in pan on wire rack for about 20 to 30 minutes, gently remove muffins from tin.
Serve warm or let cool completely.
Store muffins in air-tight container or bag in fridge for up to a few days, or in freezer for up to a month if you can resist them for that long. Enjoy :)
