Serves: 5
Total Calories: 468
Yield: 10-12 Muffins

DRY INGREDIENTS
1 1/4 cups whole wheat flour
3/4 cup unbleached flour
1/2 cup brown rice flour
1/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup milk
3/4 cup applesauce
3/4 cup sour cream
1 large egg
2 teaspoons grated lemon peels
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
GLAZE TOPPING
1/4 cup water
1 1/2 teaspoons cornstarch
1/4 cup plum preserves
2 tablespoons pearl sugar crystals

1. To prepare the glaze topping, combine the water and cornstarch in a small saucepan and stir to dissolve any lumps. Add the plum preserves and stir the mixture over medium-high heat about 3 minutes, or until it thickens. Remove from heat and cool to room temperature.

2. Preheat the oven to 375°F.

3. Sift the dry ingredients together in a large bowl.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins 10 minutes.

8. Spoon a teaspoon of the glaze evenly over the top of each muffin. Sprinkle with a large pinch of pearl sugar. The topping will harden a little as it continues to cool. Cool the muffins another 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 468
Calories from Fat: 68

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