Wednesday, January 16, 2008

Currently cooking...

After having lunch @ a friend's house yesterday, I came home inspired to try out my month-old-but-unopened Deceptively Delicious cookbook. Here's our first attempt:

Applesauce Muffins

-2/3 cup old-fashioned oats
-1/4 cup firmly packed light/dark brown sugar
-1 tsp cinnamon
-2 tbsp margarine spread, melted

1.5 cups all-purpose flour
-1 cup old-fashioned oats
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp cinnamon
-1.5 cup unsweetened applesauce
-1/2 cup skim milk
-1/2 cup butternut squash or carrot puree (we used carrot)
-1/2 cup firmly packed light/dark brown sugar
-1/4 cup egg substitute


  1. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
  2. To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
  3. To make the batter, combine the flour, oats, baking soda, baking powder, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix - the batter is supposed to be lumpy.
  4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cold.
They're actually fantastic!

Tonight we're having the Spaghetti Pie - I'll keep you posted. The only downside is that I spent Josh's ENTIRE nap today steaming & pureeing vegetables for future recipes. Plus the steamed broccoli made our entire house smell like farts. Other than that, I am already a fan.


Mindy said...

I just got that from my Aunt, and was a bit afraid to try the recipes...the purees take a ton of work! Glad to know that this one is a good recipe.

Sarah said...

They are a lot of work. To be honest, I've heard that The Sneaky Chef has better and easier recipes. BUT if you plan ahead you can make a ton of recipes w/ the same purees - I only made 4 and they'll go in an entire week's meals. So...we shall see!

daedra said...

I worked hard on purees for a couple of days and now I have a big stock pile in my freezer that are already pre measured for when I want to make something from that book.