No-Oil Versatile Muffins ~ Good Food Corner

Muffins have become a family favorite at our house lately. Made with whole wheat and no oil/butter, this recipe is our muffin of choice!

No-Oil Versatile Muffins - Snow White

1/2 C brown sugar
1/2 C milk (or OJ for an orange-based muffin)
1 egg white
1 tsp. vanilla
1/4 C applesauce
1 C add-ins of your choice (fresh or frozen fruit, choc. chips, etc.,)
2/3 C whole wheat flour
2/3 C white flour (or more whole wheat)
2 tsp. baking powder
1/2 tsp. cinnamon

In a medium-sized bowl, mix flour, baking powder and cinnamon with a wire whisk.

In a large bowl, mix egg, sugar, vanilla, applesauce and milk (or OJ), using a wire whisk.

Pour dry ingredients into wet ones and stir until just moist. Then, gently fold in raspberries.

or, raspberries and blueberries,

or pineapple tidbits, or cherries and chocolate chips, or oatmeal and raisins... the possibilities are endless!

Then, fill muffin tins (12 regular sized muffins, or 6 jumbo muffins) 2/3 of the way full.

Bake at 350 for 18-22 minutes, or until a toothpick comes out clean.

Some modification ideas....

Lemonade rather than milk + blueberries = lemon blueberry
Lemonade rather than milk + raspberries = lemon raspberry
Add in 1/2 C Old-Fashioned Oats + raisins = oatmeal raisin
Add in 2 T cocoa powder + dried fruit of your choice = chocolate (cherry)!
OJ + chocolate chips = Orange chocolate

The possibilities of these are nearly endless. You can also add a fun topping -- 1/2 C oats, 2 T brown sugar and 1/8 tsp. cinnamon; just sprinkle on top before baking, pressing lightly into the muffin mix.

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