Apple Peach Muffins

While grocery shopping not too long ago, my daughter asked for a four pack of the single sized apple peach sauce, no added sugar or color. The last time she tried apple peach sauce, she did not like it, but that was at least three years ago. I was hesitant, but she convinced me to let her try it again. I did & the result was the same. She did not like it. I think it is most likely a result of growing up on homemade applesauce. Not wanting the apple peach sauce to go to waste, I incorporated one of them into a muffin recipe.

Since our sons have gone off to college, I no longer need to make a dozen muffins at a time. For the most part, it’s easy to cut a recipe in half. One of the tricky parts can be halving a recipe that calls for only one egg. Most of the time, I simply use the egg white. But on days like today, when I’m low on eggs & need them for other recipes, I don’t like doing that. When that happens, I simply reach for the mayonnaise jar. One & a half tablespoons of mayonnaise equals one half of an egg.


Apple Peach Muffins


To make 6 muffins

In a medium size bowl, combine:

1/2 cup flour

1/3 cup oats

1/2 tablespoon baking powder

1/4 teaspoon cinnamon


In a small bowl, combine:

1 egg white or 1 1/2 tablespoons mayonnaise

2 tablespoons oil

2 tablespoons honey

1/2 cup or 1 single serve cup apple peach sauce

2 tablespoons orange juice


Lightly spray 6 muffin cups with cooking spray or line with baking cups.

Pour wet ingredients into bowl with dry ingredients. Mix well, but don’t over beat.

Bake at 400 for 25 minutes.


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