Applesauce Oatmeal Muffins

I used the successful oatmeal muffin recipe that I used 2 days back, but replaced half the oil with applesauce instead to make the muffins healthier. Comparing my experience with the two recipes, the recipe using applesauce resulted in the following:

• Batter was more moist
• Muffins rose more (likely the applesauce provided extra acid for the baking soda to react)
• No difference to muffin taste

The reasons for using applesauce lie in its low calorie and fat content. I compared the labels of my bottle of canola oil vs the can of applesauce and realised that applesauce has about 8 times lesser calories than canola oil, and waaaaaaay lesser fats than oil.

Lowfat Oatmeal Muffin Recipe (makes 12)

• 1 Cup Quaker Instant Oats
• 1 Cup Buttermilk (Substitute: 1 Tablespoon White Vinegar + Lowfat milk to make 1 Cup)
• 2 Egg Whites
• 1/2 Cup Brown Sugar
• 35ml Canola Oil
• 1/4 Cup Apple Sauce
• 1/2 Cup All Purpose Flour
• 1/2 Cup Wholemeal Flour
• 1/2 Tsp Vanilla Essence
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Cup Raisins

Method:

Combine instant oats to warm buttermilk and let it stand for about 20mins. Soak raisins in water. Preheat oven to 400 deg F. Line muffin tins with muffin cups or oil & flour. Add egg white, sugar, oil, applesauce and vanilla essence to oat/buttermilk mixture, stirring until just combined. Sift in flour, baking powder and baking soda. Stir until just combined. Mix in raisins (drained). Divide batter into muffin tins and bake until golden, about 15-20 mins.

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