Writing my dissertation is slowly turning me into a hermit. Every day is starting to look the same. Get out of bed, try to get a work out in, shower, and straight to the computer I go. I have been living in yoga pants. I can’t even remember the last time I wore real pants. Occasional trips to the grocery store and Chipotle have been my only exposure to the outside world. Poor husband, I’m being so neglectful and I look like a crazy person every day. At least I put a little make up on. I think that hides some of the craziness.
But, look, I took a little break to make you these muffins! If you’ve ever been to Mimi’s Cafe, you know that they have some seriously awesome muffins. One of my faves is their buttermilk spice muffin. So simple, yet so delicious. I love all the cinnamon and nutmeg. Lucky for me, Mimi’s shared their recipe on their website. Of course, in typical Stephanie fashion, I lightened up their recipe for y’all by cutting the fat and sugar. I think these muffins are pretty fab. The crunchy walnut topping is so delicious and gives the muffin some texture. Take that, Mimi’s!
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup sugar (or less if desired)
- 2 whole eggs plus 1 egg white
- 2 1/2 cups whole wheat flour (or all-purpose flour)
- 2 tsp. baking soda
- 1 heaping tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 cup plus 1 tbs. low-fat buttermilk
- 1 cup chopped walnuts
- 2 tbs. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- Preheat oven to 375 degrees.
- In a bowl, beat together the oil, applesauce, and sugar. Once well-combined, add the eggs and egg white and beat for another minute.
- In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg.
- In small batches, add the dry mixture and the buttermilk into the wet mixture and mix until smooth.
- In a small bowl, add the walnuts, brown sugar, and cinnamon and nutmeg and stir.
- Prepare a muffin pan with muffin liners or spray with non-stick spray. Fill each cup up about 3/4 of the way. Sprinkle the nut topping evenly over each cup. Bake immediately to avoid the nut topping from sinking into the muffin. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Adapted from Mimi's Cafe