when you think of memorial day, the first though that pops into your head is most likely the barbecues and the unofficial start of summer… some of you may think of the parades… but hopefully everyone took a moment to reflect upon the brave men and women that have given their lives in our honor. while memorial day is to remember those lost, i would like to give a big thank you to everyone who has fought on our behalf, whether i agree with the battles or not. for those of you not from the states, or perhaps some of you who just never took the time to think about it, here is the history of the holiday. and now… MUFFINS!!
i spotted these on sarah’s website almost a year ago and every time i go to make them, something comes up. or i run out of buttermilk (and milk and lemon juice). well, today, i had buttermilk that is set to expire later in the week, and a craving for muffins, so in they went! i omitted the nuts, since i was headed to a bbq and didn’t know if anyone there was allergic, or liked nuts, but look at how great the brown sugar atop looked anyway:
and now, let’s take a look insideL
yum. i may be biased since i love oatmeal, muffins, cranberries, brown sugar, cinnamon, and fall spices. yeah, pretty much every aspect of the muffin. i did find it interesting that it used both applesauce and oil..usually apple sauce replaces the oil. i think i will need to modify these to have apple pieces and bran to replicate the delicious starbucks muffins. oh, and i forgot to bring them to the bbq since i kept them away from the cat a little too well, so they will be coming to work with me tomorrow.
recipe from Dorie Greenspan’s Baking From My Home to Yours, via the pajama chef
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 eggs
- 1 1/4 cups unsweetened natural applesauce
- 1/3 cup canola oil
- 1/4 cup lowfat buttermilk
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon + 1/2 teaspoon cinnamon, divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup dried cranberries
- 1 cup old fashioned rolled oats
Preheat the oven to 350 degrees. Prepare muffin tins with either paper or foil muffin cups, or if you’re fancy, use silicone muffin tins or cups.
n a medium bowl, use a whisk to combine eggs, applesauce, oil, and buttermilk until combined. Make sure the eggs are fully incorporated.
Then, using a large bowl, stir together the flour, sugar, baking powder, baking soda, 3/4 teaspoon cinnamon, nutmeg, cloves, and pumpkin pie spice. Remove 1/2 teaspoon of the dry ingredients and toss with the cranberries to coat. Mix oats and cranberries into the bowl. Pour wet ingredients into the dry ingredients and mix until just moistened. Spoon batter into muffin cups [I got about 20 muffins out of this batter].
Then, make the topping by stirring together the brown sugar, pecans, and 1/2 teaspoon cinnamon. Top each muffin with a teaspoon of topping and press down gently into the batter so it sticks. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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