Menu

Applesauce Spice Muffins


Posted by

Applesauce Spice Muffins on Great American Spice BlogHasn’t this been an terrible winter?

I don’t think any part of the country has escaped some part of the general awfulness of it. I know that for us here in Upstate NY, it has been especially brutal with nearly two whole months of below-zero temperatures, and snowfalls measured in feet, not inches. It’s not even done yet, as some parts of the state had a foot of snow over this past weekend. I’m just thankful that storm stayed rain here.

Still, this weather does have it’s upside in that it often inspires us to cook more. We have the time after all, if we are stuck inside and heaven knows we can use some comforting food around. These fruity spiced muffins fulfill those needs very nicely and I am excited to share them with you today.

You might, as I do, have some applesauce left from last fall, but if not, there are a lot of good brands in the store that will work really well. Just be sure to choose one that is unsweetened, because otherwise the result will be too sweet. Muffins should have a nice hint of sweetness, but not be overwhelmingly sugary.

I used the Vietnamese Cinnamon for this recipe, because it has a very bold flavor that I like, but there are many to choose from here on the site, so use the kind you like the best.

Here are the products that I used in this recipe – I hope you will give them a try!
Vietnamese Cinnamon 4.5% oil
Ground Ginger
Ground Allspice
Whole Nutmeg
cooling applesauce spice muffinsmuffins

Applesauce Spice Muffins
Author: 
Recipe type: Quick Breads - Muffins
Serves: 12 muffins
 
Ingredients
  • 2½ cups all purpose four
  • ¾ cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly grated nutmeg
  • 1 cup applesauce
  • 2 eggs
  • 1 cup buttermilk*
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 415º and line the spots in a regular sized 12 muffin tin with muffin papers.
  2. In a large bowl, whisk together all of the dry ingredients: flour, sugar, salt, baking powder, cinnamon, ginger, allspice and nutmeg.
  3. In a medium bowl, mix together the applesauce, eggs, buttermilk* and vanilla.
  4. All at once, add the applesauce mixture to the dry mixture and stir just until moistened - taking care not to over mix, or the muffins will be tough.
  5. Divide the batter between the 12 spots in the muffin tin - you will be filling them nearly top the top, which what you want to do.
  6. Bake the muffins at 415º for 10 minutes, then turn the pan and reduce the heat to 375º. Continue baking another 15 to 18 minutes, until the muffins are done - a toothpick inserted near the center should come out with no more than a few moist crumbs.
  7. After cooling for a few minutes, serve warm with butter, or even some additional applesauce. Keep leftovers tightly sealed.
Notes
*if you don't have any buttermilk, use regular milk with a tablespoon of white vinegar or lemon juice stirred in.

There you go – warm, spiced, fruity muffins to take your mind off the weather outdoors. And to brighten our outlook as we wait for spring to finally arrive!applesauce spice muffins


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

facebook comments: