These delicious raspberry muffins are low fat and dairy free.
Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.
Per Serving: 149 calories; protein 2.3g; carbohydrates 34.2g; fat 0.7g; cholesterol 15.5mg; sodium 265.9mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.