applesauce-raisin muffins

I thinking all this walking to and from school to pick up my kids is making me hungry. Seriously. I'm hardly an exercise fanatic but now that I've added some energy expending, twice a day and 5 days a week, it has increased my appetite.

I'm not so sure how I feel about that. I love food so getting to eat more is always good and it's good for my blog but if I'm going to be busting a move, it wouldn't hurt to lose a pound or two either.

Well, winter will be around the corner and then it will be too cold to walk. Yes, I'm a wuss to the elements - not a fan of cold. I become almost like a hibernating bear... you don't see much of me in the winter.

Guess I'll just have to bake. Mini-muffins anyone?

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Last recipe of this week's "Applesauce Week".

These ones are also very fiber filled, since it's made with bran and whole wheat flour. I make these and variations of them, often around here. They are so incredibly moist.


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applesauce-raisin muffins
makes 16-18 mini-muffins or 12 regular muffins

3/4 cup natural bran
3/4 cup whole wheat
1/2 cup sugar or splenda
1.5 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup applesauce
1 egg, beat
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 cup raisins

Combine all dry ingredients (first 6) into a bowl. Set aside.

Combine applesauce, egg, buttermilk and vegetable oil together. Add dry ingredients to the applesauce mixtures until just moistened. Fold in raisins.

Spoon into prepared muffin tins. Bake at 400F for 15 minutes or until toothpick comes out clean from center of muffin. Let cool on rack for about 5 mintues and take them out of the muffin tins.

Recipe from: Apple-Raisin muffins, The Lighthearted Cookbook