Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Thursday, March 2, 2017
Chunky Apple Sauce Muffins
1 stick (1/2 cup) softened unsalted butter
1/2 cup white sugar
1/4 cup brown sugar
Add & cream thoroughly:
1 cup unsweetened applesauce
1 cup (120 grams.) whole wheat flour
1 cup (80 grams) organic whole grain quick oats
1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
(adjust spices to taste)
1/2 cup (60 grams) slivered or chopped almonds
1/4 cup (30 grams) currants
1/4 cup (40 grams) sultanas (golden raisins)
This would be a good time to go ahead and preheat oven to 350F.
Turn wet mixture into dry mixture and blend together well, making sure everything is moistened.
Dump in all the nuts and fruits, stirring together till chunks are evenly distributed throughout batter.
Prepare a 12 cavity muffin tin. You can grease/butter if you want, spray with non-stick cooking spray…or simply line with recycled baking papers. This time, I used silicone shamrock shaped muffin bakers from A.C. Moore, and sprayed each cavity lightly with canola based non-stick cooking spray.
Pour batter in muffin cavities about 2/3 full…or until all the batter is used up.
Make sure oven is preheated to 350F before baking. I always use an oven thermometer too.
Bake for 17 minutes, turn half way round and bake another 17 minutes. Oven temps and times may vary, of course, allow for some flexibility.
Remove from oven and check multiple muffins (especially the biggest ones) with a toothpick. If it comes out clean & dry…they’re done!
Place muffins on cooling rack (I always use paper towels under the muffins too) until completely cooled.