Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips
This is the basic architecture of a healthy muffin recipe, which will give you an excellent muffin. Vary the flour type, sugar, and amount of protein powder, and fruit purees, such as banana or even use vegetable purees, such as pumpkin, squash, beets or even peas, and it will still bake nicely and taste, look, smell and feel like a real baked product.
QUICK-BREAD HELP /
1 1/2 cups white whole wheat flour or 2 cups whole wheat flour; spoon into measuring cup and level to rim
3/4 cup protein powder
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup applesauce
1/2 cup brown rice syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup peeled and shredded Granny Smith apple, optional - or, you can use shredded and lightly steamed carrots, if diet permits
1/2 cup raisins, optional, or ground flax seeds and/or chopped nuts
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray twelve standard muffin cups with oil.
2. In a medium bowl, whisk the flour, protein powder, baking powder, cinnamon, baking soda, cinnamon, and salt until well combined. Set aside.
3. In another medium bowl, using a handheld electric mixer set at high speed, beat the applesauce, brown rice syrup, egg, oil, and vanilla until frothy, about 30 to 60 seconds.
4. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the shredded apples and raisins until the flour is incorporated. Do not overmix.
5. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 to 25 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from cups.
Serve warm or cool.