I’ve got way too much applesauce taking up valuable real estate in my fridge. These muffins are deliciously moist and sweet out of the oven and well into the next couple days (that’s as long as they lasted here).
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/4 cup quick oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup lightly packed brown sugar
1/4 cup honey
1 large egg, beaten
1/2 cup buttermilk
1 cup cranberry applesauce
Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, whisk together flours, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, mix the butter and brown sugar for a few minutes with a rubber spatula or wooden spoon. Add the honey and mix again. Then add the egg and stir. Add the buttermilk and applesauce and stir. Add the flour mixture to the applesauce mixture and stir to combine.
Lightly grease two mini muffin pans with oil or butter. Avoid baking sprays such as Pam because they will leave a noticeable chemical aftertaste on these delicately- flavored muffins. Fill the muffin cups 3/4 full.
Bake for 10-12 minutes or until the edges start to turn golden and a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Serve warm. Store in an airtight container once completely cooled.
Yield: 40 mini muffins
Prep time: 20 minutes
Bake time: 10 minutes