Baking with Musselman’s Apple Sauce
Fall is definitely in the air here in Pennsylvania and for the past 2 weeks I have been enjoying time in my kitchen again. While I love to cook, I am more passionate about baking. Seriously, I love to play with my bake ware and all of that stuff!
For many years we have been enjoying Musselman’s Apple Sauce and usually just enjoy it as a snack or as a side with our packed lunches. However, we are now enjoying it a new way as an ingredient when I do my Fall & Holiday baking!
Musselman’s Apple Sauce isn’t just delicious & healthy on its own, it can also help you bake healthy and tasty treats your kids and family will love. Unsweetened apple sauce can be used as an ingredient to replace cooking oil or butter, cutting out unwanted fat from lunchtime and snack time!
Here are a few examples:
When using muffin mix, if the mix calls for 1/4 cup oil and 3/4 cup of water, you can replace that with 1/4 cup unsweetened apple sauce & a 3/4 cup of water. If using brownie mix, if the mix calls for 1/4 cup oil and 1/4 cup of water, you can replace that with 1/4 cup unsweetened apple sauce and 2 Tbsp. of water. Isn’t that cool? Yay!
The great folks over at Musselman’s Apple Sauce sent me some goodies so I could try out the apple sauce swap myself and we decided to whip up and bake a delicious batch of peanut butter blueberry muffins. Their original recipe is for peanut butter banana muffins but we substituted the bananas with some fresh blueberries that I had on hand.
Making the swap was super easy and I love that I cut down the fat content of the recipe by swapping out the oil and replacing it with apple sauce. Furthermore, our peanut butter blueberry muffins were super moist and exceptionally DELICIOUS!!!
How would you make the swap? Would you try swapping when it comes to muffins, bread, brownies, cookies or a cake?
Looking for a new muffin baking pan? I highly recommend the Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
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