Making Mini Apple Sauce Muffins!

For this practical lesson we were doing the usual but with a twist! We were going to make apple sauce muffins but each kitchen had a different substitute ingredient for example my group had soy milk instead of regular milk and had canola oil instead of butter. After successfully making our mini muffins we rotated around the kitchens and tasted all the mini muffins. Because this took longer than expected to make and we still needed to taste the muffins we had to sadly take out the muffins early so they were pretty much all under cooked. Next time I would leave them in for longer and add more cinnamon as flavour was serious lacking in the muffins.

Group 1 : Original Muffins 

Group 2 : Butter & Wholemeal flour

Group 3 : Canola & Wholemeal flour

Group 4 : Butter & Soy 

My group : Soy & Canola 

Ingredients:
1 c Apple sauce
2 T Butter, melted & slightly cooled, or canola, a neutral oil
1 Egg, lightly beaten
1/2 c milk or soy milk
1 t vanilla essence
1 c wholemeal flour or white flour
1/2 c rolled oats
1/4 c sugar
1 t baking powder
1/2 t baking soda
1 t cinnamon

Cooking Method:
1. Preheat oven to 180°C and grease mini muffin tins or line with paper cases.

2. In a small bowl, use a fork to whisk together the apple sauce, melted butter, milk, egg and vanilla (liquid ingredients)

3. Add liquid ingredients to the flour, oats, baking powder, baking soda, cinnamon and sugar - gently fold together.

4. Fill the muffin tins / paper cases (mini ones) to 3/4 full.

5. Bake about 10 minutes or until cooked.

6. Remove from oven. Let cool for 2 minutes before removing from muffin tins.

Here are some photos of the cooking process and the finished result:

Hope you enjoy.