I promised you all a recipe a couple of weeks ago, so here it is!:
Applesauce Muffins (E, N, D)
makes about 20 muffins
adapted from Betty Crocker’s Cookbook (ca. 1987)
– 1 1/2 cups all-purpose flour
– 1 cup whole wheat flour
– 1 1/4 cup sugar
– 1 1/2 tsp. baking soda
– 1 tsp. salt
– 1 tsp. ground cinnamon
– 1/4 tsp. baking powder
– 1/2 cup shortening
– 1 1/2 cups unsweetened/natural applesauce
– 1/2 cup water
– Egg replacer equivalent to 2 eggs, I used Ener-G
– 1 cup raisins (optional)
- Preheat oven to 350*F. Line muffin tins with paper liners, or grease and flour.
- Combine flours, baking soda, salt, cinnamon, and baking powder in a bowl. Set aside.
- Beat shortening and applesauce until well combined. Mix in sugar.
- Add water and egg replacer.
- In thirds, stir in flour mixture. Mix for about 2 minutes on medium-low speed.
- Fold in raisins, if using.
- Fill muffin tins about 2/3 way full, and bake for about 20-30 minutes (baking time truly depends on your oven).
- When finished baking, allow muffins to sit in the pans for a few minutes, then transfer on to a wire rack to cool completely.
- Enjoy! 🙂
– The original recipe says to beat all ingredients together for about 2 1/2 minutes. I’ve done it this way before too, but I like beating the wet and then the dry – it makes them fluffier.
– Raisins are optional (I know some people don’t like them), and the original recipe calls for 1/2 cup walnuts, so if you aren’t allergic, go ahead and add them!
– Again, I made a modification to Betty’s recipe: hers calls for 2 cups of sugar. Mine worked just fine with the amount I used – that much sugar is definitely not necessary. If you’re using sweetened applesauce, I would consider lowering the amount of sugar to 1 cup, even.
– I’m not sure if a “flax egg” would work in this recipe – let me know if you try it!