Chunky Apple Sauce Muffins

• Cream together:
• • 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 egg

• Set aside.

• Blend together:
• • 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)
  
  
• Set aside.

• Prepare chunks:
• • 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.