If you have children please do not let them read this post. People say to lead by example but what I’m about to tell you, it’s not something to be proud of… this is one of the things we teach our children never to do: steal. Yes, I’m confessing that I used to steal oat bran muffins every time I went to eat at Sweet Tomatoes.
On each visit I would take two of their oat bran muffins; one to eat while I was there and the other one to take home. I would wrap the extra muffin in a napkin then after carefully assessing that nobody was looking my way, I put the muffin in my purse. The next morning, while everybody was still asleep and the house was all quiet, I would enjoy my beloved muffin while sipping a fresh cup of coffee. Heaven!
Suddenly the feeling of guilt was quickly forgotten 😉
This was the main reason I used to like to go there (and their Oriental Chicken Salad). I still like that place but since I don’t eat much out anymore I choose different places when I do go out. I do miss their muffins though… oh those sweet little muffins with their distinctive texture and rich, nutty flavor.
This muffin recipe is pretty close to the ones from Sweet Tomatoes. Except that I’m sure they’re much healthier than their version. These muffins are less than 100 calories! They’re naturally sweetened, used no butter and have “good for you” ingredients.
Recipe from book Power Foods
|Oat Bran-Applesauce Muffins||
- 2 cups unsweetened applesauce
- 2 ounces dates, pitted and chopped (about 1/2 cup)
- 1 cup wheat-ran
- 1/2 cup low-fat buttermilk
- 1 large egg
- 2 tablespoon honey
- 3/4 teaspoon finely grated peeled fresh ginger
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons ground flaxseed
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 cup plus 1 tablespoon old-fashioned rolled oats (not instant)
- Vegetable oil cooking spray
- Preheat oven to 375 degrees F. Cook applesauce and dates in a medium saucepan over medium heat, stirring frequently, until mixture is reduced to 1/1/4 cups, 15 to 20 minutes. Transfer to a large bowl, and let cool completely.
- Add bran, buttermilk, egg, honey, ginger, and vanilla to applesauce mixture, stirring to combine. Let stand 10 minutes.
- Whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into applesauce mixture.
- Coat a muffin tin with cooking spray. Spoon batter into prepared cups evenly. Sprinkle the remaining 1 tablespoon oats over muffins, diving evenly. Bake, rotating tins halfway through, until a toothpick inserted into the centers come out clean, 20 to 23 minutes. Let cook completely in tin on wire racks.
- Muffins can be stored up to 3 days at room temperature in an airtight container.