North Carolina Applesauce Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These muffins are great for breakfast, snack, or any time!! Really moist, deliciously spicy, and lightly sweet - they are filling yet not heavy at all, and they have such a nice crunch from the sliced almonds. Healthy and yummy. They received an emphatic stamp of approval from the Picky Sibling Taste-Tester Association (though one of the extremely persnickety members did ask that the nuts be ommitted next time). :) The original recipe is from The American Country Inn and Bed & Breakfast Cookbook, and the book's authors got it from the Havenshire Inn in Hendersonville, NC. The batter keeps well in the fridge, and baked muffins freeze well. I think these would be really good with chunky applesauce as well. Ingredients:
1/2 cup butter, softened |
1/2-2/3 cup packed brown sugar |
1 egg |
1 cup unsweetened applesauce |
1 1/2 teaspoons cinnamon |
1/2 teaspoon clove |
1 teaspoon allspice |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 cup unbleached flour |
1 cup whole wheat flour |
1/2 cup sliced almonds (or nuts of choice) |
Directions:
1. Cream butter and sugar together.
2. Beat in egg.
3. Stir in applesauce and spices.
4. Combine salt, baking soda, and flour in separate bowl; add to wet ingredients and beat well.
5. Stir in nuts.
6. Divide batter between 12 sprayed muffin tins and bake for 15-18 minutes, or until test done.
7. Cool slightly on rack before serving.
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