The one exception to this rule is muffins. I'll say it...muffins are great. Muffins are delicious and I love making muffins. Who doesn't love muffins? I also agree strongly with the famous Elaine Benes, in defense of the muffin tops. A muffins without a perfect top is simply not worthy. Side note, I just Googled "muffin top" (risky search) and found these and have never felt more compelled to buy something in my life.
I kind of have this ritual of making muffins at 10pm at night. Again, defying the normal rules of breakfastness. But the other night, I decided to take a healthier twist on this breakfast staple. I had a jar of applesauce that I convinced myself I would eat. Needless to say, I was not eating it. However, applesauce makes for the best butter substitute, while keeping the muffins moist and flavorful. Feel free to double the recipe and freeze half. They freeze beautifully!
1/2 cup milk
2 large eggs
1 cup unsweetened applesauce
1/3 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup olive oil or coconut oil
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
Preheat oven to 450 degrees F. Line a 12 cup muffin tin with wrappers or grease the muffin tins. Set aside. In a medium bowl, combine flour, baking soda, sugar, baking powder, salt, and cinnamon. In a separate bowl mix together egg, oil, applesauce, milk, and vanilla extract. Mix thoroughly until combined. Slowly add the wet applesauce mixture to the dry mixture and stir to combine completely. Slowly fold in the chocolate chips into the batter. Divide the batter into the muffin tins filling them up 3/4 of the way. Bake in the preheated oven for ten minutes, then lower the heat to 400 degrees F and bake for another ten minutes until muffins are golden brown. Allow the muffins to cool completely, then remove from the tin and serve.