Ingredients
1 1/2 c multipurpose flour blend
1/2 c walnuts, ground (other nut meals may be used)
1 t baking soda
1/2 t salt
1/2 c brown sugar
1/4 c maple syrup
1/2 c melted butter or vegetable oil
1/3 c milk or buttermilk or alternative milk
1 c chunky apple sauce
1 apple, chopped small
1 egg
1 1/2 t vanilla extract
Maple Glaze Finish
1/4 c maple syrup
1/2 to 3/4 c confectioner’s sugar
Combine syrup and confectioner’s sugar to smooth, set aside.
1/2 c nuts, toasted and chopped small (use same nut as meal used above)
Method
Preheat the oven to 350 degrees F.
Line muffin tins or bread pan with paper liners or butter and set aside
In large bowl, whisk together flour, nut meal, salt, and baking soda and set aside.
In a medium bowl, whisk together brown sugar, maple syrup, milk, butter, eggs, and vanilla extract.
Whisk until smooth and combined.
To the wet mixture, add applesauce and combine.
Slowly fold the wet mixture into the flour mixture.
Fold until ingredients are combined.
Add the chopped apple and fold them in to the batter.
Fill muffin cups or bread pan with batter about 3/4 full.
Bake for 12 – 15 minutes for muffins or 30 – 35 minutes for breads; until a toothpick comes out clean.
Remove pans from oven and transfer muffins to cooling rack; cool 10 minutes
Drizzle with maple glaze and top with chopped nuts.
Best served fresh or stored in freezer and reheated.
Yield: 36 – 48 mini muffins or three small bread loaf pans