I made these little guys for a brunch we are going to tomorrow at Maggie’s Great-Grandma’s house tomorrow. There may not be any dairy-free veg. things for her so we are coming prepared. These are super simple, but do the trick. I will probably experiment with agave or honey instead of the sugar next time. Baked in mini cups, they are the perfect toddler size. The recipe is adapted from one on the whole food’s website. Lots of good stuff there.
Makes about 30 mini muffins
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4 tablespoons (1/2 stick) softened butter or canola oil
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2/3 cup raw, unrefined, granulated sugar (plus a little to sprinkle on top)
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1/3 cup organic unsweetened applesauce
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2 eggs or egg replacement
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1/2 cup orange juice
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3 teaspoons vanilla
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2 cups spelt flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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2 cups fresh blueberries
Preheat oven to 375 F. Cream together the butter or oil, sugar, applesauce, eggs, orange juice, and vanilla. In another bowl, mix together the flour, baking powder, and salt. Mix the dry ingredients into the liquid and combine gently. Fold in the blueberries. Bake in lightly oiled or sprayed muffin tins for 15 minutes, or until done.
Nutrition Info
Per Serving (89g-wt.): 170 calories (45 from fat), 5g total fat, 2.5g saturated fat, 4g dietary fiber, 4g protein, 31g carbohydrate, 45mg cholesterol, 140mg sodium
They sound delicious :)
and they are! :) thanks!