Apple Spice Muffins
No matter the flavour, the method to achieve tender muffins is always the same: mix dry ingredients in one bowl, wet in another, add wet to dry and stir until barely combined, and stir in any inclusions at the end. We stirred pumpkin and flax seeds into apple spice batter for a crunchy wholefoods taste but you could stir in dried fruit and nuts instead – try raisins and pecans or dried apricots and coconut.
Preheat oven to 375°F (190°C). Spray 12-cup muffin pan with cooking spray or line with paper liners.
Whisk together flour, oats, baking powder, cinnamon, baking soda, allspice and salt in bowl. Whisk together egg, applesauce, sugar, buttermilk, oil and vanilla in another large bowl; add to oat mixture and stir just until combined. Stir in pumpkin seeds and flaxseed. Spoon evenly into prepared muffin cups.
Bake in centre of oven for 18 to 20 minutes or until firm to the touch and cake tester inserted in centre comes out clean.
Cool in pan on rack for 5 minutes. Remove muffins from pan and cool completely.
You will need
1-½ cups (375 mL) all-purpose flour
3/4 cup (175 mL) PC Organics Quick Oats
1-½ tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) salt
1 large egg, beaten
1 cup (250 mL) PC Organics Sweetened Applesauce
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) buttermilk
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
1/2 cup (125 mL) raw pumpkin seeds
2 tbsp (25 mL) PC Organics Whole Flaxseed