DBC: Low Fat Apple Pecan Muffins

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles. I had my recipe in mind from the second I had seen the challenge published. I wanted to create a healthy breakfast muffin of my own with my favorite ingredients.

The inspiration for these came from my grandma’s apple sauce cake. Growing up in Washington State, we had a back yard full of trees with fresh fruit to use. Apples were used in a lot of our desserts, my favorite being an applesauce cake. Translating it into the muffins was quite easy. At first this may seem to be a slightly difficult or time consuming recipe but trust me when I say this is one of the best muffins I have ever had. It turned out just perfect! Aside from the streusel topping (which is optional, but comes highly recommended from my husband to not omit) this recipe contains no butter or oil and very little sugar. The final result is still a light, moist and quite flavorful muffin that is perfect for that walk to the bus, or quick breakfast before driving to work.

I ended up being short on muffin cups so being my industrious self, I cut out 4″x4″ squares of parchment and pleated them to use as muffin cups. They turned out really cute and I think I will be using them again, since they just look fun. Next time I will add a tutorial, I promise.

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Caramel Pecan Rolls

What is the use of having a cookbook if you don’t make at least one recipe from it? For a while now we have owned Damn Good Food by chef and owner Mitch Omer of Hell’s Kitchen in Minneapolis. We’ve been there many times now and everything on the menu is absolutely amazing. I wanted to try something different that I have never made before, so I went with their Caramel Pecan Rolls. I just made half of the books recipe and some aspects were failing for me so I had to make some slight changes. Otherwise, it was superb. They were a lot easier than I first thought. The dough itself is slightly sweet rather than being bland and letting the filling and caramel carry it. My husband keeps raving about it as he finishes off the last of them. The caramel itself isn’t overly sweet either which gives the rolls a nice rounded flavor that doesn’t make you run for a glass of milk to wash it down. I’m going to make these the next time my mother-in-law comes to visit as she adores caramel pecan rolls, and I will use any opportunity available to impress her.

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