Magic Muffins

My Sunday afternoon tea-time challenge is going to be somewhat supernatural, it seems, because I’ve taken on the challenge of baking magic muffins.  That’s right, magic muffins, as opposed to the kinds Muggles eat (c’mon Harry Potter fans).

This is another recipe I found on Pintrest.  I have a feeling this website is going to be the source of many challenges to come.  The recipe is actually on a crafty image that has been shared by this blog (Joanna Meyer), courtesy of Windsor, but I have also found this same recipe on the Weight Watcher’s website, so I’m not sure who came up with it first.

Baking with applesauce is magical.  Click for original image. 

In this challenge, I’ll figure out what makes the muffins so magical.  Judging by the simple recipe, I’m guessing it may be magical for its healthy choice of ingredients.   It uses a sweetener instead of sugar and applesauce to keep the calories low.  I’ve  never tried to bake with applesauce before, but I think it’s all the rage now because I’m starting to see a surge of recipes online and in magazines that use applesauce for baking.  Go health food!

So here I go: I’ve chosen to try the blueberry magic muffin mix, which includes:

  • 1 cup whole wheat flour (I don’t have any, so I’m going with the regular white flour)
  • 1 cup of Stevia (but I’m going to use Splenda because that’s what’s in my kitchen)
  • 1 tbsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1 tsp baking soda
  • 2 egg whites
  • 1 cup of blueberries
  • 2 tbsp brown sugar

It’s the end of blueberry season right now so they’re harder to find and are more expensive, so I bought the frozen kind.  The directions are simple: Mix the liquid ingredients first then slowly add in the dry ingredients.

I bought those cute applesauce cups that I haven’t eaten since I was in elementary school and learned that two applesauce containers equals about 3/4 cup.  I ate 1/4 of the applesauce (briefly reliving my childhood) to make 1/2 cup and proceeded with the recipe.

Maybe it’s because I used frozen blueberries instead that my batter became amazingly (or magically?) blue when I added the blueberries.  I was starting to worry a little because my batter turned out to be a bluish-greenish color when I was done mixing.  I put the mixture into baking cups and baked for a little over 15 minutes.

And the muffins still came out blue!  I’m pretty sure color-change is not the real magic to expect here, but one cup of frozen blueberries added some serious color these muffins.  No matter – they tasted pretty great.  They’re lighter and fluffier than most muffins, I think, and for a recipe that used a sweetener instead of sugar and applesauce instead of oil, I’d say that the muffin came out nice and moist.  I’m not sure why they didn’t rise more to create that cute muffin top I love to see.  I guess I’ll just add more magic next time.  Or it’s time for me to change my baking soda.

Presentation*: A little flatter and bluer than I expected, but it still looks like a muffin.
Edibility:  Totally.  And healthy!
Tastiness:  Super tasty!
Rematch?:   Yes!  Next time with banana walnuts!

*My roommate, who watches far more reality cooking competition shows than I ever have or will, suggested that I change the rating category from “success” to “presentation”.

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7 thoughts on “Magic Muffins

  1. I liked it. Built the suspense arond the blue from the frozen/not fresh blueberries. Sorry I didn’t get to eat any. 😦

  2. I have a question…did you use 1 cup stevia? that seems like so much. and what would happen if I used a different sweetener like truvia?

    • I didn’t use Stevia for these muffins although the original recipe calls for it. Instead, I added Splenda because that’s what I had available. I used 1 full cup of Splenda, and at first, I also thought that amount was excessive, but it really provided the right amount of sweetness.

      I should also mention that I messed up on the applesauce too, because I believe I used sweetened instead of unsweetened (assuming that the label that reads “original” means that it was not unsweetened). I suppose to the trained muffin taster, they might have been really sweet. I didn’t notice a difference, but then again, like all the recipes on this blog, it was my first time trying it.

      Back to sugars: I don’t think substituting Stevia or Splenda with Truvia would make a real difference. From what I understand, Truvia is a product of the stevia plant. They’re all no-calorie sweeteners, which is part of what makes the magic muffin more low-calorie than, say, those Starbucks muffins that stare you in the face while you’re in line to pay.

      If you try this recipe with a different sweetener, let me know how it works out for you!

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  4. I made these today after finding the recipe on Pinterest. It’s a great recipe, one that I’ll make again, but the photos of the muffins definitely aren’t from that recipe. You cannot get a fluffy, white muffin when using whole wheat flour. You just can’t. Now, to be fair, I didn’t use Stevia or Splenda. I try to stay away from “sweeteners”. If I’m cutting back on sweets, I just cut back on sugar, I don’t replace it with something else. I made the blueberry version and I used 1/3 cup of turbinado brown sugar (basically it’s raw sugar – less processed), and the muffins were plenty sweet. But I don’t think that the sugar I used had that big of an impact on the way it looked. Flatter than the pictured muffins, and clearly made with whole wheat since they’re brown instead of white. Actually though, I was surprised at how fluffy and moist they were, considering the whole wheat and that there was no fat in them. They were really quite delicious. Oh, and I used homemade, unsweetened applesauce. I made a second batch with a little milled chia and milled flaxseed, for some added fiber and nutrients, and they were still fluffy, moist and delicious! I’m excited that I found such a healthy muffin recipe! Just don’t expect them to come out looking like the ones in the picture!

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