Then the taste. Granted this is from a healthy cookbook, but there should still be some taste to it. It tasted like bread, heavy bread. There's the tiniest bit of cinnamon in it, but other than that, these muffins had absolutely no taste. They tasted like healthy muffins. Someone else make the recipe and let me know if I just did it wrong or if they are just not good. They need blueberries or chocolate chips or something really flavorful to add a little kick to it.
Topping
- 1/3 cup all-purpose flour
- 1/3 cup chopped pecans
- 1/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 2 Tbsp butter, melted
- 1 Tbsp water
Muffins
- 1 1/2 cups all-purpose flour
- 2/3 cup white whole wheat flour
- 1/2 cup sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup low-fat buttermilk
- 3 Tbsp canola oil
- 3 Tbsp unsweetened applesauce
Preheat the oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray. To make the topping, combine the flour, pecans, brown sugar and cinnamon in a small bowl. Stir in the butter and water until crumbly and blended. Set aside.
To make the muffins, whisk together the flours, sugar, baking soda, baking powder, cinnamon and salt in a medium bowl. Combine the buttermilk, oil and applesauce in a small bowl. Pour the buttermilk mixture over the flour mixture and mix until just blended - do not overmix.
Spoon about 1/4 cup batter into each muffin cup. Top each muffin with a scan tablespoon of crumb topping, sprinkling it over the center. Bake for 13-15 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan before removing.
Serves: 12
Prep Time: 20 minutes + 5 min cooling,
Total time: 40 minutes
Recipe from 400 Calorie Fix Cookbook by Liz Vaccariello
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