Maddie Walsh kicks off her mornings with applesauce oatmeal muffins, maplewood smoked bacon and chai tea before tackling her daily routine.

As a child, my mom’s home baked muffins were the kindest of wake up calls. I still remember the aroma of brown sugar and applesauce tickling my nose to lovingly introduce me to the new day. A morning staple and an afternoon delight, these healthy pop-able muffins began in my mother’s kitchen as a quick fix for breakfast but soon became a Sunday morning staple. This recipe yields 24 snack sized muffins perfect for in between classes.

Ingredients:

Cupcake pan Pam or paper cups

1/2 cup applesauce 1/4 cup canola oil

1 egg 3/4 cup milk

1 tsp white vinegar 1/4 cup brown sugar

1 tsp salt 1 1/4 cup flour

1/2 cup of quick oats 1/2 cup wheat germ

3 tsp baking soda 1 cup chocolate chips or raisins

Instructions:

Preheat oven to 400 degrees.

Combine applesauce, egg and brown sugar in a bowl. In a separate bowl, combine remaining dry ingredients. Whisk 1 tsp vinegar into 3/4 cup of milk, let sit for one minute before pouring into applesauce sugar mixture. After milk is added, stir in canola oil. Combine bowl of wet and dry ingredients into one bowl before adding the cup of raisins or chocolate chips.

Spray cupcake pan with nonstick spray before putting batter in if you are not using paper cups. Fill cupcake wells halfway with batter to allow room for muffin to rise.

Pop into the oven for 13–16 minutes, bake until tops are golden brown and tooth pick comes out clean. 

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