Tuesday, February 22, 2011

Country Applesauce Muffins

Of course these Country Applesauce Muffins are a Williams Sonoma recipe.
I've been hesitating to post these. I feel like I've posted too many muffins lately, failing to balance it out with more exciting things. Plus this is my 100th entry (!), and it feels kind of anticlimactic-- like I should have made a cake, or at very least something without whole wheat flour. (Saving that for my blogiversary in a couple of weeks!). But today I was at work, eating some random unappealing freezer muffin I found, and realized I couldn't hold these back anymore. Unlike the random freezer muffin, these ones are healthy and tasty. They're also a great way to use up the applesauce the boy always asks me to buy, but never wants to eat.

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 egg
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. 


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