Brittany's Applesauce Muffins

	Applesauce Muffins from Lunches & Snacks with CD Demonstration Lessons for Children & Their Mothers Capture children's curiosity about food and food preparation at the opportune moments. Beginning reader-ready lessons help young cooks understand the "why" as they practice the "how" from set up to clean up. Recipes written by the numbers help avoid confusion. Nutrition questions for discussion highlight the value of key ingredients. Help your children discover how to satisfy appetites with quality alternatives to refined flours, sugar and hydrogenated shortening. This is a cookbook which applies the philosophy parents understand well--If they fix it, they'll eat it. Click here to request a printout of this recipe
Assemble Ingredients & Equipment
STEP #1 MIX LIQUID INGREDIENTS

Add Melted Butter

Crack Egg	Honey	Add Applesauce
	Applesauce Muffins Guest Demonstration by Brittany Fuller of Grandview, Washington AMOUNT: 10 to 12 Muffins Bake: 350 degrees 25 Minutes 1. Melt butter and place in a large mixing bowl. Thoroughly beat in remaining liquid ingredients with wire whish, one at a time in the order listed. melted butter, unsalted preferred egg honey unsweetened applesauce almond extract 2. Place four and nuts in a medium mixing bowl Thoroughly blend in remaining ingredients with a mixing spoon: whole wheat pastry flour* chopped walnuts, optional teaspoon cinnamon teaspoons baking powder teaspoon baking soda teaspoon salt 3. Blend dry ingredients into liquid ingredients with wire whisk just until mixed. DO NOT OVER MIX! 4. Scoop batter into greased muffin pan. A 1/4 or 1/3 cup dry measuring cup with a handle works well for this. Fill cups almost full. Fill any empty muffin cups half full of water. 5. Set pan in center of oven. Bake about 25 minutes until done. 6. Allow muffins to cool in pan 2-3 minutes. With a slight tug on the sides they should pop out easily. Per muffin of 12 without nuts: Exchanges: 1 Fat; 2 Fruit; 1.25 Bread; 223 Calories, 3 g protein (5%), 5 g fat (21%), 42 g carbohydrate (74%; 23 g sugars), 2.5 g dietary fiber, 33 mg cholesterol, 103 mg sodium, $.20 *At the time this recipe was photographed we had not yet introduced the two stage process. To take advantage of the two stage process in this recipe we recommend that you use pastry grain that has been sprouted and dried. See: Click here to request a printout of the updated two stage process version of this recipe
Add Almond Extract

Whisk to Mix ingredients
STEP #2 MIX DRY INGREDIENTS

Add Cinnamon to Pastry Flour Add Walnuts (optional)

Add ground cloves


Add baking powder	Add baking soda			Add salt
PREPARE OPTIONAL INGREDENTS: Sliced Apple & Raisins or Currants


	STEP #3 BLEND DRY INGREDIENTS INTO LIQUID INGREDIENTS
				Don't Over Mix Or Your Muffins Twill Turn to Bricks!
Fold in Optional Ingredients
STEP #4 FILL MUFFIN CUPS			STEP #5 BAKE IN OVEN

Spray Muffin Cups	Fill			Place in Center of Preheated Oven
	STEP #6 REMOVE & COOL

Set Timer	Remove with Potholder	Let Cool & Pop Out
				Click Photos Above for Full Sized Photo Demonstration
Serve	Enjoy!
What Others Are Saying... Sue I want to thank you for making healthful eating easy and delicious. Each cookbook not only has wonderful recipes, but are also nutritional information power houses. My husband says that after 16 years of marriage, now I'm making the really good tasting stuff!' Kim Fuller (Brittany's Mother), Grandview, Washington We've had lots of allergy problems and have been on rotation diets, vegetarian diets, combination diets, no dairy diets...Cooking became a trial to be put off as long as possible. Your books are sensible...We have only begun, but so far it is all I'd hoped for and more. Sherry Schindler, Bartlesville, Oklahoma I've been using the SueGregg Cookbooks for 1½ years. After 10 years of marriage, what a blessing to hear "This is good! This is really good!" Recipe after recipe! Praise God! Kathie Moran, Sacramento, California

LUNCHES & SNACKS with Lessons for Children includes a special 75 paged insert that guides young cooks in preparing beverages, breads, crackers, chips, sandwiches soups, spreads and dips from set up to clean up. Recipes written by-the-numbers avoid confusion. Nutrition quizzes for discussion. Children learn to master basic food preparation skills along with the nutritional why's. Index, 168 pages. ISBN 1-878272-03-9 $14 Cooking with Children CD Over 70 step-by-step photo demonstrations Learn more facilitates teaching beginning cooks $15. $10 when purchased with cookbook. 187 pages. ISBN 1-878272-16-0 $14
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