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Applesauce adds goodness, cuts fat

Recipe: Healthy muffins are less messy, too

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED JAN 17, 2021

Muffin pan with muffins in green, yellow, blue cups — Applesauce muffins, fresh from the oven, make a healthy snack or breakfast bread.
(Photos: Debbie Arrington)

Muffins were made for breakfast on the go. They're just as perfect for afternoon snacking. Why? Those carbohydrates offer a quick energy boost.

This recipe substitutes applesauce for milk and most of the oil, cutting down on fat while adding more good-for-you nutrients.

These easy muffins have a baking powder biscuit-like texture and smell delicious while baking. When cut, they don't fall apart into a bunch of crumbs, making these muffins less messy, too.

3 muffins on a yellow plate — They look yummy and smell delicious.

Applesauce muffins
Makes 12 large muffins

Ingredients:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 cup raisins
2 eggs
3/4 cup brown sugar
1 cup applesauce
1/3 cup vegetable oil
1 teaspoon vanilla
Demerara sugar (optional)

Instructions:

Preheat oven to 400 degrees F. Prepare a 12-cup muffin tin. Lightly grease cups or use silicon cup liners.

In a large bowl, sift together flour, baking powder, salt, cinnamon and ginger. Stir in raisins.

In a separate bowl, beat eggs. Blend in brown sugar. Add applesauce, then cooking oil and vanilla.

Make a well in the dry ingredients. Add wet ingredients. With a wooden spoon, stir until just blended. Don't overwork batter.

Spoon batter into prepared cups of muffin tin. For large muffins, fill cups about 3/4 full. If desired, sprinkle Demerara sugar or additional brown sugar on top of each muffin. Bake at 400 degrees for 25 to 30 minutes, or until golden brown; a toothpick inserted in center comes out clean.

Let cool a few minutes before removing from tin. Best served warm.

Split muffins on yellow plate — The muffins feature raisins, but dried cranberries or

currants work just as well.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes. baking gardening Sacramento healthy eating produce management farm to fork muffins backyard produce orchard fruit cooking apples

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Garden Checklist for week of May 19

Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.

* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.

* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.

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