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Applesauce Muffins

Source of Recipe


From "The Ultimate Muffin Book" by Bruce Weinstein






List of Ingredients



• 2 cups all-purpose flour
  
• 2 Tbsp granulated sugar
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1/2 tsp ground cinnamon
  
• 1 large egg, at room temperature
  
• 1/2 cup packed light brown sugar
  
• 1-1/4 cups unsweetened applesauce
  
• 6 Tbsp (3/4 stick) unsalted butter, melted and cooled
  
• 1/4 cup milk
  






Instructions



1. To prepare muffin pans, spray indentations and rims around them with nonstick spray or line with paper muffin cups. If using silicon muffin cups, spray as directed, then place on a baking sheet.
   
   
2. Whisk flour, granulated sugar, baking powder, baking soda, salt and cinnamon in a medium bowl until uniform. Set aside. In another medium bowl, whisk egg and brown sugar 3 minutes, or until thick and pale brown. Whisk in applesauce, melted butter and milk until blended. Using a wooden spoon, stir in prepared flour mixture until moistened. Fill prepared pans three-quarters full. Use additional greased pans or oven-safe ramekins for any leftover batter.
   
   
3. Bake in center of a preheated 400° oven 20 minutes or until muffins are lightly browned with rounded tops. A toothpick inserted into center should come out fairly clean, with a crumb or two attached. Set pan on a wire rack to cool 10 minutes. Gently rock each muffin back and forth to release. Remove muffins from pan and cool 5 minutes more on rack before serving. If storing or freezing muffins, cool completely before sealing in an airtight container or freezer-safe plastic bags. Muffins will stay fresh up to 2 days at room temperature, or up to 2 months in freezer.
   
   Makes 12 muffins.