My Favorite Muffins: The Choice is Yours


I’ve been holding back on you. I’ve never shared with you the recipe for my and my family’s favorite ever muffin recipe: Applesauce Spice Muffins. The name doesn’t allude to anything grand or special, but let me tell you these muffins are glorious. You’ll find yourself eating one and then another and, before you know it, ten muffins will have somehow found their way into your person. Tricky little guys these muffins are.

Oh and whenever we share these with anyone, they undoubtedly ask for the recipe. If I was the betting type, I would consider waging money that someone might just ask you for the recipe.

I decided to make them a little healthier. Now, you won’t find me trying to improve the nutritional value of a cupcake. Healthy cupcake just screams oxymoron to me. But if I can make muffins, perfect little breakfast pastries from heaven that they are, a little healthier, you can bet I’m going to do it.

I’ve decided to share with you both the original recipe and the “healthier” version. They are both wonderful and delicious. I won’t say they taste exactly the same, because they don’t. But I happen to love both of them. If you just can’t decide, make both.

Make these today. Save some for tomorrow – perfect way to celebrate Muffin Monday.

Family Favorite Applesauce Spice Muffins

Ingredients:

1/2 cup butter or margarine, softened

1 cup sugar

1 egg

1 cup applesauce

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 Tbsp cinnamon

1 tsp allspice

1/4 tsp cloves

Powdered sugar

Directions:

Preheat oven to 350 degrees. Cream butter, add sugar, beating at medium speed; add egg, beating well. Add applesauce, mixing well. Combine flour and next 5 ingredients; add to creamed mixture. Fill greased mini muffins pans about 3/4 full. Bake for 14 minutes. Cool. Dust with powdered sugar just before serving/eating. Enjoy!

*batter can be stored in an airtight container in the fridge for up to two weeks prior to baking as they’re best fresh

Extra Fueling Applesauce Spice Muffins

Ingredients:

1/4 cup of butter, softened.

1/4 cup sugar (I used blended sucanat)

1/4 cup honey

2 eggs

1 1/4 cups applesauce

2 cups whole wheat pastry flour

1 tsp baking soda

1 Tbsp cinnamon

1st allspice

1/4 tsp cloves

Powdered sugar

Directions:

Preheat oven to 350 Degrees

Cream together butter, sugar, honey, and 1/4 cup applesauce. Add eggs and  remaining applesauce, mixing well. Combine flour and next 5 ingredients; add to creamed mixture. Mix well. Filled greased muffin pans about 3/4 full. Bake for 14 minutes. Cool dust with powdered sugar just before serving.

*Both recipes make about 30-36 mini muffins

*It is correct that the original recipe has one egg and the healthified recipe has two. That is not done to improve nutritionally value, but it simply what worked in my experimentation.

Which muffin recipe will you try?

Are you good at making decisions?

I am not. Even little tiny decisions, take me forever and usually end with, “I’m good with anything, you decide.” But as bigger decisions loom in my future (hello college, career choices, etc), I’m realizing that little decisions such as what restaurant to go to or whether to do my English presentation on Powerpoint or Prezi really aren’t all that important.  Of course, in the instance of these muffins my inability to make decisions would surely come in handy. I’d make both and be better off for it. You should do the same (:

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Monday Matters

1. My brief lack of blogging is because I spent the weekend (err Wednesday through Saturday) in Keystone. My dad has a conference there, the basic theme for the event was “making Colorado the healthiest state.” There were a few sessions about nutrition and my dad invited me to attend snuck me into one of them. I’ll be discussing it more in a future post.  Look forward to that soon!

2. We climbed our first fourteener on Saturday! The atlitude + rockiness + steep incline made this a tough hike, but we made it!

3. I totally lied to you the other day when I said something about 61 songs. It was an accident. The number is actually higher. STOP JUDGING ME.

4. I start school in 11 days. Nooooooooooo. Summer reading, College apps, SAT stuff, and service hour sheets will be occupying my week. It shall be lots of fun (what is this, opposite day??).

5. I’m going vegan for the week. Actually, 5 days. The thing that is making it most difficult is I’m refusing to use any substitutes. No margarine, tofu, or soy yogurt for me. I’m sure if I was a long-term vegan I would use those things on occasion (except for margarine, I would NEVER cheat on butter like that) but I figure I can go without them for 5 days. I will be making lots of Mama Pea recipes.

Peas and Thank You: Simple Meatless Meals the Whole Family Will Love

6. I head back to Texas a week from Wednesday. I’m going to die in the heat.

7. I have a super easy, tasty, healthy, breakfast to share with you.

Trail Tacos

Whole-wheat tortilla + natural pb + granola + honey + apple slices + cinnamon

Try ittttttttttt.

Seal with peanut butter (it help it stay closed!) and love.

Make ahead, store in the fridge, grab when you’re hungry.

Perfect thing to eat while climbing mountains, listening to teeny bopper music, or reading borrrring books.

Can you believe it’s August 1st???

Pancake Fate

Hello All,

I apologize for my lack of posting lately; part of it due to busyness and part due to lack of inspiration. But, I made some pancakes yesterday that were wonderful, and I just couldn’t wait to tell you about them. You see, I really wanted some pancakes (actually I wanted waffles, but didn’t feel like bothering with the waffle iron) so I quickly went to Google in hopes of finding a good healthy pancake recipe. No luck. “Hmm. maybe HEAB will have something on her recipe page,” I thought. As fate would have it, just minutes before I went to her page Heather had put up a new post about pancakes! I guess destiny wanted me to make these pancakes! It is actually a recipe from Alex at Spoonful of Sugar Free.

I follow the recipe almost exactly, except I used white whole wheat flour instead of brown rice flour and a little bit of coconut oil because I didn’t have applesauce. The first few I made, I poured the batter down then sprinkled on some frozen blueberries. When about half the batter was remaining, I mixed a handful of blueberries and probably about 1 tsp of apricot jam into the batter then proceeded to cook the rest. They were so, so, so delicious. I loved them!

Topped with plenty of butter (What can I say, I was inspired by HEAB)because butter makes everything better. Though I avoid most dairy, butter is one of those foods I will never be able to give up. It’s just so good and there is nothing else like it! (Attention makers of I Can’t Believe It’s Not Butter, I can believe it’s not butter!)

Close up of one of the pancakes from the first half of the batch

Is there any food you continue to eat regularly because you love it even though it may not necessarily be the healthiest thing for you? (although I really don’t consider butter unhealthy)

Also, just fyi, I haven’t forgotten about this giveaway that I mentioned. The reason I have not done anything more with it is because I’m waiting until I find out how much shipping costs. It seems silly to me to pay$5-6 to send a few  Lara Bars that aren’t worth much more than that. Hopefully I’ll find out soon and let y’all know on that.

Have a marvelous week!

~Ann Claire

PB&J

Happy Sunday dear bloggies!

I’ve never been a fan of the acclaimed peanut butter and jelly sandwich. Yes, I am American, just not a PB&J sandwhich fan. That is not to say that I’ve kicked the can on all peanut butter + jelly + carb combos. Throw out the bread slices, add some oatmeal and I’m down for plenty of PB&J’s. Take for example this morning’s breakfast: peanut butter and jelly boatmeal. I’d been wanting to try baked oatmeal ever since Katie posted about it.

So I mixed together:

  • 1/2 cup oats
  • 1/3 cup almond milk
  • 1/3 cup apple sauce
  • 1 1/2 t peanut butter
  • 1 1/2 t raspberry jam
  • a sprinkle of cinnamon
  • a sprinkle of salt

Then poured the mix into 2 small greased ramekins (not sure if the greasing part was necessary) and baked at 375 for 15 minutes. After 15 minutes I sprinkled on some sucanat and broiled the tops for 2-3 minutes. Breakfast was served.

Love the crisp carmel-y top

A strawberry on top for aesthetic reasons (would have been better if the jam was strawberry)

PB&J, yay or nay?

Favorite oatmeal mix-in?