Cook the Book: Applesauce Muffins & Spiced Apple Muffins

Applesauce Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup brown sugar
1/2teaspoon baking soda
1/2teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/4 cup (1/2stick) butter
1 cup applesauce
1/4 cup milk
1 large egg

Preheat oven to 425° and grease muffin pans. Combine the dry ingredients and raisins together in a mixing bowl. Melt the butter in a small saucepan; cool slightly, then whisk in the applesauce, egg, and milk. Stir the applesauce mixture into the dry ingredients until just blended. Fill the greased muffin cups two-thirds full with the batter. Bake 15-20 minutes.

Makes 1 dozen.

Spiced Apple Muffins

1/4  cup raisins
1/4  cup currants
1/4  cup rum or sherry
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cardamom
3/4 cup vegetable oil
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 small apples, peeled, cored, and roughly chopped
1/2 cup coarsely chopped walnuts

Soak the raisins and currants in the rum at least 1 hour, or as long as overnight. Preheat oven to 350°.  Grease muffin pans. In a large bowl, mix together the dry ingredients. Add the oil, sugar, eggs, and vanilla extract. Mix until just incorporated into the dry ingredients.  Stir in the apples and walnuts.  Fill muffin cups 2/3 full with the batter. Bake about 25 minutes, until the muffins spring back when lightly pressed. Remove the muffins from the pans to cool.

Makes 1 dozen.