Saturday, November 8, 2008

Applesauce Muffins

There was a monster post-your-favorite-muffin-recipe thread on Sonlight a while back from which I gleaned several recipes. It's wonderful to just go to the recipes folder on my computer and look up muffins and have lots of options to choose from. I've even recently begun to make use of the ability to color code file names, so I mark all recipes I've made and we liked as green, all that I want to try in purple, and all that I've made and we were so-so about in yellow (if we absolutely don't like them, I just delete, so need to mark in red). It's so nice to be able to remember at a glance what we liked and what I've been wanting to try.

At some point, I had applesauce and a desire to make muffins at the same time, so I tried these. We loved them! They have kind of a gingerbread taste to them (thanks to the spices) and are just so yummy (I know that I say that about lots of things I post here, but if it weren't, I wouldn't post it, so...).

This time, I tried modifying the sweetener to be 1/2 honey (rule of thumb: use 1/2 the amount of honey for the sugar you're replacing). I didn't want to do all honey, because I was afraid it would change the texture too much, but I might try that next time, anyway. I also used the flax seed egg replacement. Oh, and I think I've said this before, but I only use wheat flour, so any time it calls for flour in my recipes, know that you can use wheat. What I have is often a white wheat, but sometimes it's stoneground organic whole wheat, so pretty much any of the above should work.

I served these for the guest ML had last night (mini ones), saved some out for the kids to have for breakfast this morning, and froze the rest. I'm actually stocked with muffins in the freezer for kids' breakfasts again. Yay!

from Magistra

• 1 C butter, softened
• 2 C sugar
o or 1 C sugar + 1/2 C honey
• 2 eggs
o or 2 T flax seed, ground + 6 T water
• 2 C unsweetened applesauce

• 3 t cinnamon
• 2 t allspice
• 1 t cloves
• 1 t ginger
• 1 t salt

• 4 C flour
• 2 t baking soda

1. Cream butter and sugar.
2. Add eggs one at a time.
3. Mix in applesauce and spices.
4. Stir in dry ingredients.
5. Bake at 350° for about 20 minutes.
6. Let cool in pan for 5 minutes.
7. Yellow scoop (#20) makes 30 muffins.

This made 15 large muffins and 24 mini muffins for me, but I was pretty generous with the batter in the large muffins.


Missus Wookie said...

Great timing, we have lots of apples to use up and I'm about to make applesauce :)

mideastmom said...

Glad that worked for you. They're some of our favorite muffins right now. The big kids often have them for breakfast with homemade peanut butter, and they really like that combination. (Z's allergic to peanuts, so he gets a banana with his, which seems to be fine with him. :-)