Serves 12
198 cal · 32 min
Basic Muffins
Recipe GLPR8e2ebf4ca69246
A simple, wholesome muffin recipe that combines all-purpose and whole wheat flours with applesauce for natural sweetness and moisture. Warm spices like cinnamon make these muffins perfect for breakfast or as an easy snack. You can keep them plain or customize with carrots, raisins, and walnuts for added texture and nutrition.
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Ingredients
1/4 cup vegetable oil
1 cup sugar
1 egg
1 1/4 cups unsweetened applesauce
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup fat-free milk (optional, only if using mix-ins)
1/2 cup shredded carrots (optional)
1/2 cup raisins (optional)
1/2 cup walnuts, chopped (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F. Prepare a standard 12-cup muffin tin by lining each cup with a paper baking cup or lightly coating with cooking spray.
In a large mixing bowl, combine the vegetable oil and sugar. Mix with an electric mixer on medium speed or by hand until well blended.
Add the egg, applesauce, and a small splash of the fat-free milk (if using mix-ins later) to the sugar mixture. Stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
If you are adding carrots, raisins, and/or walnuts, fold them in now along with the remaining milk. Stir just until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
