Monday, October 3, 2011

Muffin Tops--The Good Kind: Autumn Muffins

The problem with muffin tops is that they contribute to that body phenomenon known as "muffin top". And I am struggling with 10 pounds that reappeared this year, and the new "Points Plus" thing with Weight Watchers doesn't favor carb lovers. Still, these muffins are packed with fruit and I've replaced half the fat with applesauce. This cuts the fat but doesn't harm the texture.

I bought a muffin top pan recently as part of my "Daily Bread" project, because I want it mainly for making hamburger rolls and such. But I couldn't resist trying it on these muffins and I'm bound to try it with others.
But this recipe still is great for regular muffins in regular muffin pans, and I'll be doing them that way too.

(adapted from this recipe on

3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup canola oil
1/2 cup applesauce
2 eggs, beaten
1 1/4 cups skim milk
1 cup dried cranberries
1 cup chopped, peeled apple

Combine sugar,flour, baking soda& powder, salt and spices and mix well.
Make a well in the center and add the eggs, oil, applesauce and milk. Mix until smooth.
Mix in the cranberries and apples.

For Muffins: fill paper lined muffin tins 3/4 full. Bake at 375 degrees F for 15-20 minutes

For Muffin Tops:grease pan lightly and fill compartments. Bake at 375 degrees F for 10-15 minutes

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