April 2, 2007 at 3:39 am
· Filed under recipe
Blueberry Orange Muffins
2 cups (240 g) whole-wheat pastry flour
1/2 cup (96 g) Sucanat
1 tablespoon (12 g) baking powder
1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons (92 g) unsweetened applesauce
3/4 cup (180 ml) fresh orange juice
1/4 cup plus 1 tablespoon (75 ml) canola oil
1 cup (145 g) fresh blueberries
Preheat oven to 375°F (190°C, or gas mark 5). Line a standard muffin tin with paper liners.
In a large bowl, whisk flour, Sucanat, baking powder, and salt.
In a medium bowl, whisk applesauce, juice, and oil.
Fold wet ingredients into dry, being careful not to over mix. Fold in blueberries.
Divide batter equally into muffin cups.
Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.
Yield: 12 muffins
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Rhapsody in Blue: My love affair with blueberries « Mens sana in corpore sano… said,
August 23, 2009 at 6:00 am
[...] Orange juice! She can make delicious Blueberry Orange Muffins from Have Cake, Will Travel. Although I cheated and didn’t use fresh orange juice, these [...]
payal jain said,
November 16, 2009 at 2:07 am
can u plz tell me what is SUCANAT? and what is alternative for unsweetened applesauce?
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SweetKaroline said,
December 20, 2009 at 8:01 am
Thank you for this lovely recipe…I was looking for a quickbread base to use for a pear cake. I replaced the oj w/soy milk and added some cinnamon and vanilla.
Turned out perfect thanks to your recipe! Thanks:)
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Celine Reply:
December 20th, 2009 at 8:55 am
thank you for the feedback, Karoline! glad it pleased.
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