My parents came down to visit today and I usually like to fix a light lunch or dessert for them. My Dad always likes my applesauce muffins, so decided to make them today since it was on the cool side and heating up the kitchen with the oven wouldn’t be unbearable. I got the original recipe from Jane Brody’s Good Food Book. Changes included all whole wheat pastry flour, nuts instead of or in addition to raisins (depending what’s on hand) and the use of butter or coconut oil instead of vegetable oil. I also add a 1/2 tsp. sea salt and upped the cinnamon amount.
1 1/4 cups unsweetened applesauce
1 large egg
2 Tbsp melted butter or coconut oil
1/4 cup honey
2 cups whole wheat pastry flour
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. sea salt
3/4 cup raisins, 1/2 cup chopped nuts or any combination that suites you.
1. Preheat oven to 375 F.
2. In large bowl, beat together applesauce, egg, butter/oil, and honey. Set aside
3. In medium bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins/nuts and divide the batter among 12 greased muffin cups.
4. Bake the muffins in a pre-heated oven for 20 minutes.
5. These are great warm, cooled, freeze well. Eat plain, serve with butter or home-made jelly/jam.