Applesauce Spice Muffins Kelloggs Recipes

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Butter 12 muffin tins or line with paper liners.
• For muffins: in a small bowl mix together first 7 dry ingredients.
• In another large bowl whisk together eggs and brown sugar until well combined.
• Add in melted butter whisking continuously until mixture is creamy.
• Stir in applesauce.
• Fold in flour mixture until JUST combined.
• Stir in nuts.
• Divide the batter evenly between muffin tins.
• To make the topping: stir together all ingredients then sprinkle over tops of muffin batter.
• Bake for about 20-22 minutes, or until muffins test done.
• Cool in pan for 5 minutes then remove to a rack to cool.

Steps:

• Preheat oven to 400°F.
• In a small bowl, combine 1/4 teaspoon cinnamon and 2 tablespoons sugar. Set aside.
• Coat 12-2 1/2 inch muffin papers, placed in muffin tins, with cooking spray.
• In a mixing bowl, combine flour, baking powder, salt and spice. Set aside.
• In a large mixing bowl, combine low fat granola cereal, brown sugar, milk and applesauce.
• Add egg whites, oil and vanilla to cereal mixture. Mix well.
• Stir in flour mixture only until combined.
• Spoon batter evenly into prepared muffin tins.
• Sprinkle with cinnamon sugar mixture.
• Bake for 20 minutes or until lightly browned.
• Serve warm.

Steps:

• 1. In mixing bowl combine flour, baking powder, salt and spice. Set aside.2. In large mixing bowl, combine KELLOGG'S Low-Fat Granola cereal, brown sugar, milk and applesauce. Add egg whites, oil and vanilla to cereal mixture. Mix well. Stir in flour mixture only until combined. Spoon batter evenly into twelve, 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle with cinnamon sugar topping.3. Bake at 400°F for 20 minutes or until lightly browned. Serve warm.

Steps:

• Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
• In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
• Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
• Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
• Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
• Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.

Steps:

• Grease or line 12 large muffin cups and set aside.
• In a large bowl, cream together butter and brown sugar; beat in egg.
• Stir together flour, baking powder, soda, salt, cinnamon and nutmeg.
• Combine with raisins and almonds.
• Stir dry ingredients into the batter in 3 parts, alternating with the applesauce in 2 parts.
• Mix just until blended.
• Transfer to muffin cups, almost filling each cup.
• TOPPING: Combine all topping ingredients and spoon equally over muffins.
• Bake at 375 F.
• for 20 minutes or until well risen and firm to the touch.
• Let cool on a rack and serve for breakfast or snacks.
• Makes 12 big muffins.
• 150 Classic Canadian Recipes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in applesauce and vanilla. Combine the flour, cracker crumbs, cinnamon, baking soda and allspice; stir into creamed mixture just until moistened. Fold in walnuts and raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

Steps:

• Prepare muffins:
• Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
• Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.
• Make topping and bake:
• Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.