Recipe for Sarahs Do It Your Own Way Muffins

Instructions: 1. Position a rack in the center of the oven and preheat to 350F. Lightly spray twelve 2 3/4 by 1 1/2 inch nonstick muffin cups with oil.

2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the raisins until the flour is incorporated. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool.

SUBSTITUTIONS:
Berry Muffins: substitute 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries for the raisins.

Chocolate Chip Muffins: Omit the raisins; add 1/4 cup mini-chocolate chips.

Cranberry-Pumpkin Muffins: Substitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup fresh or frozen (do not thaw) cranberries for the raisins.

Winter Fruit Muffins: Substitute 1/2 cup prune baby food for 1/2 cup of the applesauce and 1/2 cup dried currants for the raisins.

Nut Muffins: Omit the raisins; sprinkle 1/4 cup chopped walnuts or pecans over the tops of the muffins and press gently into the batter before baking.

NOTES : This is my favorite low-fat muffin recipe from my book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999. It is available from tkl (amazon.com) and is loaded with low-fat and fat-reduced recipes. Mix in blueberries,raspberries,cranberries... whatever is in season. Just do it you way!