A nice nutty muffin, mostly moist from the amazing applesauce.
Note: If you have just finished making your applesauce and have less than 1/4 cup left over after freezing most of it in the portions you want, you can use the left-over in this recipe. You can change change the vegetable oil added to this recipe by using the left-over applesauce and adding the vegetable oil to it to make up the 1/2 cup vegetable oil. This means there will be more than a cup of applesauce in this recipe and this will make the muffins a bit denser than if you used 1/2 cup of vegetable oil but they are still very good. Do not use less than 1/4 cup of vegetable oil in this recipe.
- 1 + 1/3 cups flour
- 1/3 cup oat bran
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 teaspoon gound cinnamon
- 1/2 cup vegetable oil
- 4 tablespoons honey
- 1/3 cup light brown sugar
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon fresh grated ginger
- 2 teaspoons vanilla extract
- 1 cup unsweetened applesauce
- 1 cup walnut pieces lightly toasted
Preheat oven to 350 degrees F. Line muffin pans with paper cups.
In a small bowl mix flour, oat bran, baking powder, baking soda, nutmeg and cinnamon together.
In a large bowl whisk vegetable oil, sugar, honey, whole egg, egg yolk, ginger, vanilla and applesauce together.
Add dry ingredients to the wet ingredients. Mix until just combined.
Add walnuts and mix until just covered.
Spoon into muffin pans.
Bake at 350 degrees F for 20-25 minutes or until toothpick inserted comes out clean.