A few weeks or so ago, I came home from one of my favorite activities*, grocery shopping, and discovered that a huge jar of apple sauce that I did not purchase had somehow found its way into my shopping bag. I meant to take it back to the store and explain that apparently someone else did not receive the applesauce they had intended to purchase, but December is busy and I went home for almost 3 weeks. So now that February is here, it just seems silly to go an try to return it... Right? I am not stealing, right?
Anyway, so for now, this large jar of sweetened applesauce that I would have never purchased of my own volition is in my fridge, begging to be used before it begins to grow mold (hence, why I don't purchase even my preferred unsweetened appelsauce). Here is one of my attempts to use it up before it goes bad/is forgotten about.
P.S. Notice how little oil/fat is in these muffins?
*It is only one of my favorite activities when it does NOT include large bulk stores' harsh aesthetics and unhelpful employees who do not speak the same language as me and so cannot help me find anything in the hundreds of rows of primarily processed/manufactured foods.
^please excuse my health-freak self, it gets a little stressed in certain stores^
Adapted from Rose Shulman
Yield: 12-15 muffins
170 grams (1 1/2 cups) whole-wheat flour
70 grams (1/2 cup) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
45 grams (about 1/4 cup) packed light brown sugar
2 tablespoons canola oil
1/4 cup plain low-fat yogurt
1 cup plus 2 tablespoons sweetened applesauce
3/4 cup pecans, coarsely chopped (feel free to add in whatever mix-ins you like: craisins, chocolate chips, etc)
1. Preheat the oven to 350 degrees with a rack in the middle. Prepare 12-15 muffin tins/cups with paper liners.
2. Sift together the flours, baking soda, spices and salt.
3. In a large bowl, beat together the eggs and sugar until the mixture is thick. Beat in the oil, yogurt, and applesauce. Whisk in the flour mixture without overbeating, and fold in the pecans.
4. Evenly divide among 12-15 muffin cups that you prepared with paper liners. Bake 20-25 minutes. Let cool in the pan for 15 minutes, then enjoy.