RCI-BR.003.0434.001
Wild Blueberry Applespice Muffins
Wild Blueberry Applespice Muffins from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- lbs. (1 1/2 qts.) cake flour1 1/2 unit
- • 3/4 oz. (2 Tbsp.) baking powder1 unit
- • 1/4 oz. (2 tsp.) baking soda1 unit
- • 1/4 oz. (1 Tbsp.) ground cinnamon1 unit
- • 1 tsp. ground allspice1 unit
- • 1 tsp. ground nutmeg1 unit
- • 1/2 tsp. ground cloves1 unit
- • 1/2 tsp. salt1 unit
- • 1 1/2 lbs. (3 cups) chunky applesauce1 unit
- • 1 lb. (2 cups) brown sugar1 unit
- • 12 oz. (1 1/2 cups) egg substitute1 unit
- • 1/2 cup canola oil1 unit
- 1 unit
- • 2 oz. (2/3 cup) quick oatmeal1 unit
- • 3 oz. (1/3 cup) brown sugar1 unit
- • 2 Tbsp. canola oil1 unit
- • 1 tsp. ground cinnamon1 unit
Method
1
Preheat oven to 375°F and line muffin tins with paper liners or grease them lightly with canola oil.
2
Whisk together cake flour, baking powder, baking soda, ground cinnamon, allspice, nutmeg, cloves, and salt in a large mixing bowl.
3
In a separate bowl, combine chunky applesauce, brown sugar, egg substitute, and canola oil until well blended and smooth.
4
Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined; do not overmix, as lumps are acceptable.
5
Fold the wild blueberries into the batter carefully to distribute evenly throughout, being careful not to crush the berries.
6
In a small bowl, mix quick oatmeal, brown sugar, canola oil, and ground cinnamon together to create the topping.
7
Fill each muffin cup about three-quarters full with batter, then sprinkle the oatmeal-cinnamon topping evenly over each muffin.
8
Bake in the preheated 375°F oven for 25 minutes until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
25 minutes
9
Remove muffins from the oven and allow them to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.