Apple Cider Doughnut Muffins

These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.

The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!

Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins

Dry Ingredients:

• 1 1/2 cups all purpose flour
• 1 cup whole wheat pastry flour
• 1 cup rolled oats (or 1 cup oat flour)
• 1 1/2 cups granulated sugar
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt

Wet Ingredients:

• 1 cup apple cider
• 3/4 cup applesauce or apple butter
• 3/4 cup vegetable oil (corn, canola, safflower)
• 3 large eggs, room temperature
• 2 tsp vanilla extract

Topping:

• 3 T unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tsp cinnamon

1. Preheat oven to 350 degrees F, preferably on convection.
2. Lightly butter muffins pans or coat with cooking oil spray. (I used standard and mini-muffin pans.)
3. Place the rolled oats in the bowl of a food processor and process until the oats resemble flour. (Alternatively, use oat flour.)
4. Whisk the dry ingredients together to combine.
5. In a separate bowl, whisk the wet ingredients together.
6. Add the wet ingredients to the dry and whisk until just combined, being careful not to over mix.
7. Scoop the batter into the muffin cups and bake for about 19 minutes for standard muffins or about 10 minutes for mini-muffins.
8. Meanwhile, whisk the sugar and cinnamon together for the topping.
9. Let the muffins cool for about 5 to 10 minutes, then remove from the pan.
10. Brush the muffin tops with melted butter, then roll in the cinnamon sugar to coat really well. If necessary, coat twice to get a good coverage.

Note: Muffins keep at room temperature in a sealed container for up to 3 days.

Apple-Cider Doughnut Cake

I had my first apple-cider doughnut this past fall at a beautiful farm on the East end of Long Island. It was freshly made, hot, and delicious. Naturally, this recipe caught my eye. It is a giant version of fabulousness- even incorporating whole wheat flour and olive oil.

This cake was magnificent. I will make it again in the fall, although I think it is truly season-less. The olive oil and applesauce made it incredibly moist as well. This recipe was adapted from A New Way to Bake, via Martha Stewart Living. I reduced the baking temperature because my Bundt pan has a dark non-stick coating. I also reduced the amount of cinnamon sugar topping. We enjoyed it with a scoop of vanilla ice cream.

Yield: One 10-inch Bundt Cake

For the Cake:

• room temperature unsalted butter, or melted butter, for the pan
• 2 cups unbleached all-purpose flour, plus more for pan
• 1 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups natural cane sugar or granulated sugar
• 1 cup fresh apple cider
• 3/4 cup extra-virgin olive oil
• 3/4 cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• vanilla ice cream or freshly whipped cream, for serving, optional

For the Topping:

• 2 T natural cane sugar or granulated sugar
• 1/4 tsp ground cinnamon
• 2 tablespoons unsalted butter, melted

1. Preheat oven to 325 degrees if using a dark pan, or 350 degrees in a standard pan, preferably on convection.
2. Butter and flour a 12-cup Bundt pan. (This step in incredibly important in a Bundt pan- make sure all of the crevices are coated.)
3. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
4. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
5. Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
6. Meanwhile, mix together 2 T sugar and 1/4 teaspoon cinnamon.
7. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar.
8. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

One Year Ago:

• Chocolate-Avocado Pudding

Two Years Ago:

• Apple Biscoff Crumble

Three Years Ago:

• Vanilla Bean Macarons
• Warm Chocolate Puddings

Four Years Ago:

• Apple-Spice Layer Cake with Maple-Cream Cheese Frosting
• Slow-Cooker Pear & Apple Butter

Applesauce Oatmeal Bread

This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.

The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!

Yield: One standard or Pullman loaf

• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup canola oil
• 1 1/2 teaspoons vanilla or boiled cider
• 1/2 cup white whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/2 cup rolled oats, plus more for sprinkling top, optional
• 3/4 cup unsweetened applesauce
• 1/2 cup chopped pecans
• cream cheese, for serving, optional

1. Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
2. In a large bowl, mix together the sugar, eggs, oil and vanilla.
3. In a separate bowl, whisk together the flours, baking powder and soda, and spices.
4. Combine wet and dry ingredients.
5. Mix in the rolled oats, applesauce, and nuts.
6. Pour the mixture into the prepared pan.
7. Sprinkle rolled oats over the top, as desired.
8. Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven, and cool completely.
10. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
11. Serve with cream cheese, or as desired.

One Year Ago:

• Whole Wheat English Muffins
• Oscar Night Waffles

Two Years Ago:

• Whole Wheat Banana Flaxseed Muffins
• Green Smoothies

Three Years Ago:

• Low-Fat Oat & Whole Wheat Buttermilk Waffles

Four Years Ago:

• Brown Sugar-Oatmeal “Sunshine” Muffins
• White House Honey-Oat Muffins

Whole Wheat Applesauce Muffins with Maple Glaze

After reading the post about these healthy muffins on Cooking with Aunt Juju, I made them the next morning! I had to have the maple glaze- my daughter was in complete agreement. 🙂

The original recipe used amazing homemade applesauce in the muffins… I didn’t have time for that on such short notice. 😉 I used Trader Joe’s organic unsweetened applesauce instead. (Next time I’ll have to try the homemade- I’m sure it would be fabulous.) I also modified the recipe to include whole wheat flour, use one whole egg, one percent milk, and coarse salt. I also had to increase the amount of maple syrup in the glaze. 🙂

The maple glaze adds something special, sweet, and indulgent to a healthy, whole grain base. A wonderful balance! These muffins are a perfect autumn breakfast.

For the Applesauce Muffins:

• 1 1/2 cups rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 to 1/2 tsp coarse salt, to taste
• 1 cup unsweetened organic applesauce
• 1/2 cup 1% milk
• 1/2 cup light brown sugar, packed
• 3 T canola oil
• 1 large egg

1. Preheat the oven to 400°F on convection.
2. In a large bowl combine the oats, flours, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl beat together the applesauce, milk, brown sugar, oil, and egg.
4. Add the wet ingredients to the dry and mix just until moistened.
5. Spoon into greased muffin tins and bake for 16 minutes on convection, or up to 20 minutes in a standard oven. Remove, cool and make the glaze.

For the Maple Syrup Glaze:

• 1 T butter, melted
• 1/2 cup confectioners’ sugar, sifted
• 3 1/2 T pure maple syrup

1. Combine ingredients. Drizzle over muffins once they have cooled.

One Year Ago:

• Skinny Whole Wheat Pumpkin-Chocolate Chip Bread

Two Years Ago:

• Alton Brown’s Basic Waffles with Blueberries

Three Years Ago:

• Banana Banana Bread
• Pear-Granola Muffins

Low-Fat Crumb Cake Muffins

I have noticed that my entire family seems crabby after eating a pancake or waffle breakfast. No one agrees- because we all love having pancakes and waffles on Sunday mornings. 🙂 When my daughter asked for muffins this weekend, I did a thorough search to find a minimally sweet variety.

These muffins have very little sugar, butter, or oil. Their moistness comes from applesauce and buttermilk- perfect. The sweetness in the topping gives them just enough indulgence.

This recipe was adapted from Martha Stewart Living. I modified the recipe to incorporate whole wheat flour and to bake on convection. They were best eaten warm from the oven.

Yield: Makes 12 standard muffins

For the Topping:

• 1/2 cup rolled oats
• 1/4 cup packed light-brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted

For the Muffin Batter:

• 1 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon coarse salt
• 1/2 cup low-fat buttermilk
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 large egg whites, lightly beaten
• vegetable-oil cooking spray

To Make the Topping:

1. In a medium bowl, combine oats, brown sugar, 2 T all-purpose flour, and melted butter. Stir until thoroughly combined; set aside.

To Make the Muffins:

1. Heat the oven to 350 degrees, preferably on convection.
2. Coat the muffin tins with cooking spray, and set aside.
3. Combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl; whisk to combine.
4. Place buttermilk in a 2 cup liquid measuring cup. Add the applesauce, vegetable oil, and egg whites; whisk to combine.
5. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until well combined.
6. Using a cookie scoop, place 3 tablespoons batter in each greased muffin tin.
7. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake.
8. Bake until a cake tester comes out clean, about 15 minutes on convection.
9. Cool in pan for 5 minutes before serving or cooling on a wire rack.

Classic Applesauce

Every autumn I used to make a roasted applesauce.  I liked it because it was different.  My husband says that I am the only one who liked it…. so, I made this classic applesauce instead.  I will admit that everyone loved it!

The recipe was adapted from Martha Stewart’s Everyday Food.

Yield: about 4 cups

• 4 to 5 pounds apples such as McIntosh, Gala, Empire, and/or Braeburn
• freshly squeezed juice from 1 lemon (Meyer lemon juice also works well)
• 1 1/2 cups water
• large pinch coarse salt, or more, to taste
• 1/2 tsp ground cinnamon, plus more for sprinkling, if desired

1. Peel, core, and slice the apples. Place in a large pot or Dutch oven.
2. Bring the sliced apples, lemon juice, and water to a boil over high.
3. Reduce heat and simmer until apples are very soft and falling apart, 25-30+ minutes.
4. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining.
5. Add salt and cinnamon. Taste and adjust seasoning, if necessary.
6. Let cool, then transfer applesauce to airtight containers.  (I use recycled jars.)
7. Refrigerate, up to 5 days, or freeze, up to 2 months. Serve sprinkled with cinnamon, if desired.