Kitchen-Sink Muffins

Using applesauce and buttermilk in place of some of the oil cuts back on fat.

  • Prep:
  • Total Time:
  • Servings: 12
Kitchen-Sink Muffins

Photography: Anson Smart

Source: Everyday Food, March 2013


  • Cooking spray
  • 1 3/4 cups all-purpose baking mix (spooned and leveled)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 cup applesauce
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup grated carrots
  • 1/4 cup golden raisins
  • 1/4 cup pepitas
  • 1/4 cup chopped pecans


  1. Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.

  2. Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans.

  3. Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

Cook's Notes

Store in an airtight container, up to 3 days.


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