Use my unsweetened applesauce to make these muffins for breakfast!
I didn't do it this time, but when I make these muffins again I'm going to toss in a handful of dried currants, cranberries, or raisins.
:: Applesauce & Walnut Muffins
adapted from a recipe in Gourmet | November 2003
• 1 1/2 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup brown sugar
• 11 tablespoons (1/2 cup plus 3 tablespoons) unsalted butter, melted
• 1 cup unsweetened applesauce
• 1 cup coarsely chopped walnuts
• Small handful dried currants or raisins, optional
• 1 tablespoon Natural Cane Turbinado Sugar
• 1/8 teaspoon cinnamon
1. Place the oven rack in the middle of the oven and preheat oven to 400˚F. Line a 12 cup muffin pan with baking cups.
2. Stir together the flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until well-blended; add the butter a little bit at a time, whisking until mixture is creamy. Stir in the applesauce, then the flour mixture until flour is just moistened. Stir in the nuts (and currants, raisins, or dried cranberries if using) and divide batter evenly between the muffins cups.
3. Stir together the Turbinado sugar and cinnamon and sprinkle mixture over the muffins. Bake the muffins until golden, about 20 minutes. Remove muffins from pan and cool slightly.
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