Yield: 12 muffins
Recipe: 144/200
“Back to Baking”, pp. 276
Muffins are something that are always nice to have on hand. They are quick to make, quicker to enjoy and no special tools are required. I love how they can be adapted to be quite sweet like a treat or a dessert, or be made in a healthier version that can be had as a snack or even for a quick on-the-go breakfast. I was really intrigued by this recipe not only because it contains no eggs nor dairy, which is impressive in itself, but by the fact that those components are replaced by applesauce! What a neat trick that I was very eager to try.
Ingredients:
- 1 ½ cups unsweetened applesauce
- ¾ cup packed light brown sugar
- 6 tablespoons vegetable oil
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground allspice
- ¼ teaspoon salt
- 1 cup regular rolled oats
- ¾ cup Thompson raisins
These muffins were indeed as fun and simple to make as I expected and they turned out looking lovely. They deflated quite a bit when cooling down but still are a good size. As a person that is quite sensitive to certain textures, I still don’t know how I feel about the raisins in these as I am not a fan of the unusual chew of a baked raisin, but that is likely just a matter of personal preference. Apart from that these applesauce raisin muffins are very moist and flavourful without being too sweet. I definitely enjoyed them and they make for a nice little snack. I suspect they would also go very well if nuts were used instead of raisins, such as walnuts or pecans perhaps.
Directions:
- Preheat oven to 350°F. Line a muffin tin with muffin liners.
- Whisk together the applesauce, brown sugar and oil.
- In a separate bowl, sift and whisk together the flour, baking powder, cinnamon and salt. Add to the applesauce mixture and stir well to blend.
- Stir in the raisins, and spoon the batter into the prepared muffin cups.
- Bake for about 30 minutes, until a toothpick inserted in the centre of a muffin comes out clean. Let the muffins cool in the pan for 20 minutes, then remove to cool completely.
Valerie
Valerie 