With a regular muffin pan, it’s easy to make small individual desserts that are so popular in restaurants. Chopped hothouse rhubarb can be substituted for the sliced apples.
Baking Time: 15 to 20 minutes
- 2 tbsp (25 mL) butter, melted
- 2 cups (500 mL) sliced peeled Ontario Apples (about 3 small)
- 3/4 cup (175 mL) packed brown sugar
- 1/2 tsp (2 mL) ground nutmeg or cinnamon
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (50 mL) vegetable oil
- 1 Ontario Egg
- 1/2 cup (125 mL) unsweetened applesauce
- 1 tbsp (15 mL) grated lemon rind
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) each baking soda and ground nutmeg
- Pinch salt
Brush bottoms and sides of 12-cup muffin pan with butter. Divide apples among cups, cutting to fit. Combine brown sugar with nutmeg; sprinkle 1 tbsp (15 mL) over apples in each cup.
Batter: In small bowl, stir together sugar, oil, egg, applesauce, lemon rind and vanilla until blended. In medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture until combined. Spoon batter evenly over apples in each cup. Bake in 350°F (180°C) oven for 15 to 20 minutes or until golden and toothpick inserted in centre of cake comes out clean. Let cool in pan on wire rack for 5 minutes. Run thin metal spatula around edge of cups and turn out. Serve warm.
- PROTEIN: 2 grams
- FAT: 6 grams
- CARBOHYDRATE: 35 grams
- FIBRE: 1 gram
- CALORIES: 199