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Recipe: Applesauce muffins

It’s no secret that I love autumn.  Also not a secret?  Despite living in a top travel destination and “enjoying” warm weather, beaches, flip-flops, and sun all year?   I prefer rainy days, chilly breezes, boots, and sweaters.  I’m not a fan of 95°+ at the pumpkin patch in late October.  Sue me, I’m not.  🙂

So this week I’m itching for a taste of autumn and willing the heat away (I’ll let you know how that turns out for me).  Apples are on our menu in various forms.  This morning I cranked up the a/c (sorry hubs!) and baked applesauce muffins.  They were just what I was looking for.  If you love cinnamon, apples, cloves, and moist muffins then these should make an appearance in your oven soon . 🙂  Next time I’m going to add finely chopped apple to the top of the muffins before baking.   Mm.

I also used my homemade applesauce.  It’s slightly chunky and adds great flavor. If you have any homemade applesauce around, I’d suggest it instead of store-bought.  Although I’m sure the store-bought would work just fine, I believe the added flavors from homemade make this extra-yummy.

Enjoy!

Applesauce Muffins

(Adapted from “With Heart and Soul” by Roxie Kelley & Shelly Reeves Smith)

Ingredients

  • 1 stick of butter, softened
  • 1 cup of brown sugar, packed
  • 1 egg
  • 2 cups of flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 & 1/2 tsps. cinnamon
  • 1/2 tsp. ground cloves
  • 3/4 cup homemade applesauce:  I used mine which is slightly chunky, not too smooth and has lots of cinnamon and a bit of lemon 🙂
  • Optional: Finely chopped apples

Preheat oven to 350°.  Spray cups of muffin pan with non-stick spray or place liners in each cup.  Cream the softened butter and sugar together with a hand mixer and then add the egg.  Beat until smooth.

In another bowl, combine sugar, egg, flour, baking powder & soda, salt, cinnamon, and cloves.  Add to the butter and sugar mixture and beat until just combined.  Add the applesauce and mix again until combined.  Spoon or use a spring-handled ice cream scoop to fill muffin cups. Suggestion:  Top each muffin with a teaspoon of finely chopped apple if you like.   Bake until just golden, about 18-20 minutes.  Note: I used a toothpick to check the centers and took them out JUST when they’d set/cooked thru at about 20 minutes.

This recipe is featured on Walking on Sunshine & Foodie Friends Friday–such fun parties!

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