Recipe Review: An Alteration of Stephanie’s Applesauce Oatmeal Muffins (For Those of you who don’t have allergies) + an explanation of why I’m making some changes and call for suggestions…
Hey, everyone! Due to lots of friends of mine who aren’t GF, dairy-free, and sugar-free, I have been thinking about making some changes. I have done this kind of thing a little bit in the past. Previous to going GF, dairy-free, and sugar-free again, I cooked a lot for my friends and they loved my food and asked for recipes. A lot of them still like reading my blog, but aren’t able to make the recipes because they have specialized ingredients.
Starting with this post, I will be posting two versions of every recipe or at least posting alterations you can make if you aren’t following a gluten-free, dairy-free, and sugar-free diet. Or just have one of those issues. (If you just have one of those issues, you can compare the recipes side by side and follow the parts each recipe ingredient list that you need to follow…hopefully that’s not too confusing). I want to make it so, in most cases, those of you would can have gluten (and or dairy, and/or sugar) can make my recipes too! And they would still work! 🙂 Of course if I make a GF sandwich bread, there’s really no reason to post another version of it since the point was making a GF bread…but in most cases, two versions would work well.
This way, everyone can make them and live frugally too. I mean, there’s not a whole lot of reason to have to purchase expensive flours or ingredients if you don’t need them. That would totally ruin the idea of being frugal. Sound ok to you? Besides, I know if you aren’t GF, dairy-free, and sugar-free the ingredients and methods used may be really overwhelming and hard to you to know how to substitute…I’m sure it would have been the same way for me prior to changing my diet.
I’m thinking about doing it in two separate posts…of the same recipe…..so that everyone can just pick the post/recipe they want. 🙂 What do you think of my idea? Does it sound good to you? Please comment and let me know…and offer me any suggestions you might have. For example…should I do two different versions of the same recipe in two different posts or just give out the options with the same post? If I do two different posts, how should I differentiate between the two? Perhaps the gf, dairy-free, sugar-free ones might be called Allergy-friendly and the regular ones might be called standard recipe?
Also, I’ll be calling on you, my non-allergic friends lol :), to make the recipe and tell me how it turned out. Sometimes, I might be able to make the standard (not allergy friendly) recipe for my family or someone, but a lot of times, I’m going to leave it up to you guys to try it out and let me know how they turn out. OK?
Wow. Sorry that took so long to explain…..but now, on to this post. 🙂
Who doesn’t love muffins? Seriously, I haven’t meet many people who don’t. Personally, I love them!
I tried these lovely ones out from Stephanie’s Hope For Healing Blog. I saw this muffin recipe last night and knew I couldn’t just bookmark it, but had to make it…like NOW. :) I suppose part of that had to do with the fact that they reminded me of my mom’s applesauce raisin muffins which I had attempted to recreate before, but these are so much closer to what I remember. A few things (I couldn’t just pick one) that I really love about this recipe:
- They are made with whole grain goodness.
- They have oat flour and oats…and I just think that combo works beautifully for making a tastier and healthier baked good. 🙂
- They use a whole two cups of applesauce and honey and oils…..wow….I am super impressed that all those wet ingredients didn’t yield a gooey mess. 🙂
- They are super good for you. They are full of protein, fiber, and more! 🙂
- They are nice and moist!
- They use applesauce instead of juice, which I think is much more healthy. I love using juice too in my recipes, but I’m learning that fruit is much better for you when it’s either eaten raw (healthiest), cooked, dried, etc.
You ready for the recipe yet? I’m going to keep the same wording of her recipe and just add and delete here and there…I’d quote all the little parts I took from the recipe but that would just take me forever and look ridiculous. Anyway, here it goes…
Stephanie’s Applesauce Oatmeal Muffins
- 2 cups of homemade applesauce (or an unsweetened store bought variety will do)
- 1 cup of finely ground almonds (in a coffee grinder or food processor) Or, you can sub another cup of flour or your can grind any other nut.
- 1-1/4 c. flour (I would suggest whole wheat for the health benefits, but you can use white)
- 1 cup of oat flour (it’s simply oats ground in a coffee grinder or food processor…or you can try adding another cup of oats or another cup of flour or even do half of both totaling 1 cup.)
- 1 cup of oats
- 1 c. sugar or 1/2 c. honey
- 1/4 cup melted butter or margarine or oil
- 1/4 cup shortening
- 1/2 tsp. salt
- 1 tsp. of baking powder
- 1 tsp. of baking soda
- 1 tsp. of ground cinnamon
- 1 tsp. of ground nutmeg I omitted this but I think it gives it more flavor. Will add in next time.
- 1 tsp. of ground ginger”I omitted this but I think it gives it more flavor. Will add in next time.
- I added 1/2 c. raisins and actually didn’t think I really needed them. It’s up to you.
“Mix all of the dry ingredients together in a large mixing bowl, ( I mixed all the dry ingredients together, including raisins. Then I used a pastry cutter [or you can use a fork] to add mix in the shortening/ and melted butter. Then I added honey and stirred and I added the applesauce last.) then add in the applesauce and the rest of the wet ingredients. Let the batter sit for a few minutes to let the oats soak up some of the moisture from the applesauce. Mix well together and pour into muffin cups about 3/4 full. Some of mine ended up being to the top. Bake for about 18-20 minutes in a 350 degree oven. Mine took a little longer because I wasn’t quite as precise as I should’ve been in my liquid and dry measuring so I had a slightly more wet batter. Make sure to check if the middle of the muffins are cooked with a toothpick and then let cool for about 10 minutes(very important) before you try and eat. They are great muffins to sit on the shelf or you can preserve them in the fridge for the rest of the week. This recipe makes about 18 muffins.”
They came out delicious! 🙂 I also came out with 18 muffins. :) I hope you all enjoy Stephanie’s recipe as much as I did! 🙂
Next time (or the next couple of times), I want to try…
- omitting the raisins
- adding in more cinnamon and/or adding the nutmeg/ginger in.
- adding chopped apples (for a more-apple like flavor)
- possibly looking at my mom’s applesauce raisin muffin recipe and making this one more like it
- playing around with the flavors. What if I subbed 2 c. mashed banana for the applesauce? Yum! 🙂
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