Country Applesauce Muffins
from Williams Sonoma
2 cups all-purpose flour (I used a combo of whole wheat and AP)
1 cup dark or golden raisins (or walnuts)
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/3 cup canola oil
1 heaping cup applesauce
Preheat an oven to 350°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a bowl, stir together the flour, raisins, sugar, baking powder, baking soda, salt, cinnamon and allspice.
In another bowl, whisk together the oil, egg and applesauce until smooth. Make a well in the center of the flour mixture and stir in the applesauce mixture just until evenly moistened. The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.
Spoon the batter into the prepared muffin cups, filling them level with the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter. Makes 12 muffins.