Snickerdoodle Muffins

My mom bought the boys a cookie pan that has shapes in it. I've been wanting a muffin top pan and she mentioned that maybe I can do muffin tops in this pan. I had to make another batch of muffins for the week seen as the boys ate the other batch I already made...in 2 days! I've been meaning to make these for a while and finally remembered to take the butter out, so here they are!

Snickerdoodle Muffins-adapted from Eat At Home
1 1/2 cups ww flour
1/2 cup ap flour
2 tsp cream of tartar*
1 tsp baking soda
1/2 tsp salt
1/2-2/3 cup sugar
1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup milk
2 eggs
1 1/2 tsp vanilla
cinnamon and sugar(1 tbsp sugar+1 tsp cinnamon)

Preheat oven to 400 degrees.
Cream together butter and sugar. Add in applesauce and beat in one egg at a time until incorporated. Add in milk and vanilla, mix. Sift together the dry ingredients and add them to the wet and mix until just combined. Place in prepared muffin tins(either greased or paper lined) Sprinkle with cinnamon and sugar. Bake for 12-20 mins or until toothpick comes out clean.
*If you don't have cream of tartar, use 1 tbsp of baking powder in the recipe.

**The Muffin "tops" were a little over cooked, but they were still tasty! So if you use a smaller muffin pan or muffin tops make sure to lower the time. But the pan did work well for muffin tops! You can't see the shapes though.

Low Fat Pomegranate Blueberry Scones

I had about a half cup of pomegranate seeds left that the boys somehow didn't devour...and I remembered this recipe. I added in some blueberries to even it to a cup of fruit. I wasn't sure how the recipe was going to work as it uses very little butter, but it worked out surprisingly well!

Low Fat Pomegranate Blueberry Scones-shared from Gina's Skinny Recipes
1/2 cup milk
1/4 cup suga
zest of one lemon
2 tsp vanilla extract
1 egg
1 cup whole wheat flour
1 cup ap flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp cold butter, cut into small pieces
1 cup pomegranate(or 1/2 cup pom, 1/2 cup blueberries)
1 large egg white, beaten
2 tbsp sugar

Preheat oven to 375. Mix together the first 5 ingredients. Combine flour, baking powder, and salt in a large bowl and whisk together. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in fruit.  Add milk mixture until moist.(Dough will be sticky)

Place dough on floured surface and knead lightly four times with floured hands.(I used a bit of extra flour as it kept sticking to me and the mat). Form dough into 8 inch circle onto baking sheet.(about 3/4 inch thick). Using a knife cut dough into 8 wedges, but not all the way through. Brush egg white over scones and sprinkle with sugar. Bake until golden for about 18-20 mins.

**These came out wonderful! The lemon was a great flavor and they were very good for only using a little butter. I had never cooked with pomegranate before but they worked out well. Definitely a great recipe for brunch or Christmas breakfast! I can't wait to try new flavors!