After the mess of trying to get moist cupcakes out of the silicon baking cups, I decided I wanted to try a sturdy muffin to see how it would work. I ultimately decided on this recipe because it looked good and I had all the ingredients. Another major bonus is that they are incredibly quick and easy. Although they turned out well, there are a few changes I would make them to in the future to make them more flavorful.
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg white
1/2 cup soy milk or milk
2 tablespoons vegetable oil
1/3 cup packed brown sugar
3/4 cup applesauce
1/2 cup dried cranberries
1. Preheat oven to 400 F
2. Prep your muffin tins (I used my silicon baking cups)
3. In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. (I just whisk it together).
4. In another bowl or mixer beat together the whole egg with the egg white.
5. then stir in the soy milk, oil, brown sugar, and applesauce.
6. Fold the wet ingredients into the flour mixtur until just combines
7. Fold in cranberries.
8. Fill muffin tins. The entire recipe makes 12 muffins.
9. Bake for 20-25 minutes, or until a toothpick comes out clean and dry.
10. Cool in the tin for 5 minutes before removing them.
11. I brushed on some melted butter and sprinkled a cinnamon sugar mixture on top because they were not as flavorful as I had hoped.
As for the fate of the silicon baking cups, I now love them. The muffins practically fell out of them. I really think the problem last time was that the cupcake mixture was incredibly too moist. Next time I will try to find the middle ground for a moist cupcake that is easy to remove from the baking cups.
The next time I make these I am going to add some cardamom, all spice, more cinnamon, more nutmeg, and more cranberries. I am also going to add a little touch of something to top (whether the cinnamon sugar again or large sugar crystals).
Photos courtesy of Reed
Recipe adapted from Moosewood Restaurant Low-Fat Favorites