Receta Cinnamon Molasses Muffins
I’ve hit that stage where my almost 2 year old daughter has become a picky eater. She barely eats something she loves and she doesn’t often try anything new. The bigger problem I have is she has a severe peanut allergy. I’m constantly looking for recipes to give her some uumphf in the morning, while still making her happy. I found this recipe on the Food Allergy and Anaphylaxis website. I go there quite often to find recipes and resources for my daughter. This recipe isn’t good for her, but it’s tasty and she loves them. Frankly, at this stage of the game I just want her to eat! The cinnamon molasses combination gives the muffin a heartier feeling. Next time, I’ll throw in some oatmeal, wheat flour, wheat germ to add more fiber.
Cinnamon Molasses Muffins
Ingredients
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/4 tsp ground cinnamon, divided
- 1/2 tsp salt
- 1/4 cup oil
- 1/2 cup dark molasses
- 1 cup applesauce
- 1 Tbsp sugar
Preheat oven to 375 F. Lightly grease mini-muffin tins and set aside. In a large bowl, combine flour, baking soda, baking powder, 3/3 tsp cinnamon, and salt. Set aside. In a small bowl, mix oil, molasses, and applesauce. Stir wet ingredients into dry ingredients. Mix well. Fill prepared muffin cups 2/3 full. Combine sugar and 1/2 tsp cinnamon and sprinkle over the tops just before baking. Bake approximately 15 minutes, or until toothpick inserted in center comes out clean.
Makes 30 mini-muffins. If you want to bake standard muffins, increase baking time to approximately 20 minutes.
Source: The Food Allergy and Anaphylaxis Network