SueGreggCookbooks
Whole Foods Recipes for a Healthy Lifestyle




 

Applesauce Muffins  
   from  Lunches & Snacks 
 with Lessons for Children   

    Capture children's curiosity about food and food preparation at the opportune moments. Beginning reader-ready lessons help young cooks understand the "why" as they practice the "how" from set up to clean up.

    Recipes written by the numbers help avoid confusion. Nutrition questions for discussion highlight the value of key ingredients. Help your children discover how to satisfy appetites with quality alternatives to refined flours, sugar and hydrogenated shortening. 

   This is a cookbook which applies the philosophy parents understand well--If they fix it, they'll eat it.

Applesauce Muffins
Guest Demonstration by 
Brittany Fuller of Grandview, Washington
AMOUNT: 10 to 12 Muffins
Bake: 350 degrees 25 Minutes

1. Melt butter and place in a large mixing  bowl. Thoroughly beat in remaining liquid ingredients with wire whish, one at a time in the order listed.
    1/4 cup melted butter (1/2 cube), unsalted preferred
    1 egg
    3/4 cup honey
    3/4 cup unsweetened applesauce
    1/4 teaspoon almond extract

2. Place four and nuts in a medium mixing bowl Thoroughly blend in remaining ingredients with a mixing spoon:
    2 cups whole wheat pastry flour* 
     3/4 cup chopped walnuts, optional
    1/2 teaspoon cinnamon
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt

3. Blend dry ingredients into liquid ingredients with wire whisk just until mixed. DO NOT OVER MIX!

4. Scoop batter into greased muffin pan. A 1/4 or 1/3 cup dry measuring cup with a handle works well for this. Fill cups almost full. Fill any empty muffin cups half full of water. 

5. Set pan in center of oven. Bake about 25 minutes until done.

6. Allow muffins to cool in pan 2-3 minutes. With a slight tug on the sides they should pop out easily.

Per muffin of 12 without nuts: Exchanges: 1 Fat;  2 Fruit; 1.25 Bread; 223 Calories, 3 g protein (5%), 5 g fat (21%), 42 g carbohydrate (74%; 23 g sugars), 2.5 g dietary fiber, 33 mg cholesterol, 103 mg sodium, $.20

*At the time this recipe was photographed we had not yet introduced the two stage process. To take advantange of the two stage process in this recipe we recommend that you use pastry grain that has been sprouted and dried. See:  Two Stage Process

Don't Over Mix
Or Your Muffins Twill Turn to Bricks!

Fold in Optional Ingredients 

What Others Are Saying...
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    I want to thank you for making healthful eating easy and delicious.  Each cookbook not only has wonderful recipes, but are also nutritional information power houses.   My husband says that after 16 years of marriage, now I'm making the really good tasting stuff!'
       Kim Fuller, Grandview, Washington 

     We've had lots of allergy problems and have been on rotation diets, vegetarian diets, combination diets, no dairy diets...Cooking became a trial to be put off as long as possible. Your books are sensible...We have only begun, but so far it is all I'd hoped for and more.
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            Kathie Moran, Sacramento, California

LUNCHES & SNACKS with Lessons for Children includes a special 75 paged insert that guides young cooks in preparing beverages, breads, crackers, chips, sandwiches soups, spreads and dips from set up to clean up. Recipes written by-the-numbers avoid confusion. Nutrition quizzes for discussion. Children learn to master basic food preparation skills along with the nutritional why's. Index, 168 pages.  ISBN 1-878272-03-9  $14   Cooking with Children CD  Over 70 step-by-step photo demonstrations  Learn more  facilitates teaching beginning cooks $15. $10 when purchased with cookbook. 187 pages. ISBN 1-878272-16-0  $14
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If you prepared and served this recipe, we'res eager to hear your family  Evaluation 

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A Comprehensive Whole Foods Cooking System 
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