U of I student chef, Paulina Serowik, with the Bevier Cafe, is back with a recipe they recently introduced to Bevier Café. These muffins are made using flour produced by the University as part of the Illinois Sustainable Food Project.
9 ounces Flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 ounces light brown sugar
1 and 1/2 cup unsweetened applesauce
1/2 cup canola oil
Preheat the oven to 325 F
In a small mxing bowl, measure flour, baking powder, baking soda, salt and brown sugar.
Add applesauce and canola oil and stir until just combined.
Add toppings of your choice:
Chocolate chip – 4 ounces milk chocolate chips
Apple Cinnamon – 1 tsp cinnamon, 1/2 tsp allspice, 1 apple finely diced
Banana Nut – 4 ounces frozen banana, sprinkle each muffin with .25 ounces of pecans
Orange Cranberry – 1 TBSP of orange zest, 2 ounces of chopped dried cranberries
Blueberry – 1/2 TBSP of ground ginger, 1/2 cup fresh or frozen blueberries.
Scoop batter into muffin cup lined muffin pan
Bake for 20 minutes then check to see if muffins are done inside with a pairing knife or toothpick.
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905 S Goodwin Ave