Wholemeal Applesauce Muffins

  

 

These muffins must be the ultimate grab and go snack. My family just walked in the door, grabbed a bunch of these off the kitchen counter, then left again in a blur that would make the vampires from True Blood look sluggish.

*NOTE: My muffins did stuck a little to the paper liners. I might try just greasing the muffin holes next time.

Wholemeal Applesauce Muffins
adapted from Food.com
Makes 12

1 cup plain flour (I use Tipo "00") 

1 cup wholemeal flour (I use Kialla Pure Organic Stoneground Wholemeal)
1/2 cup dark brown sugar
1 teaspoon baking powder

1 teaspoon bicarbonate of soda
1 tablespoon cinnamon
1/4 teaspoon salt
1 large egg, beaten
1 cup unsweetened applesauce ( I use my my own, but any store-bought unsweetened applesauce is fine)

1/2 cup Greek yoghurt
115g unsalted butter, softened

Rapadura sugar for sprinkling

Preheat oven to 190 degrees C. Line muffin tins with paper liners or grease the muffin holes with cooking oil spray. (*See Note above.)

Mix flour, sugar, baking powder, bi-carbonate of soda, cinnamon, and salt in a bowl.

In the bowl of an electric mixer, beat the butter with the dark brown sugar until light and fluffy. Add the beaten egg and mix well. Scrape down the bowl the gently fold in the applesauce and yoghurt. Sprinkle the flour mixture over the butter mixture and then fold everything together until combined. Do not over mix.

Evenly scoop mixture into muffin pans.

Sprinkle the tops of the muffins with Rapadura sugar and bake for about 18 minutes, until a toothpick inserted into the centre of the muffins comes out clean.

Leave to cool in the pan for 5 minutes, then turn out into a wire rack to cool completely.