Applesauce is great on its own or with some yogurt, perhaps on pancakes. I was looking for a way to use up some of my home-canned applesauce and found this recipe on Epicurious. I adapted it and was very pleased with the result. Tender, buttery, a hint of cinnamon warmth, and a bit of sweetness on top. Perfect for breakfast or a snack, with tea or coffee.
Applesauce Muffins (makes 12 medium muffins)
1 1/2 cups whole wheat flour
1/2 cup brown sugar, lightly packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (freshly grated, if possible)
1/4 teaspoon salt
1 cup unsweetened applesauce
1/2 cup melted butter
Optional: 1/2 cup chopped pecans, walnuts or hazelnuts, or 1/2 cup plumped raisins
Cinnamon sugar for topping (2 Tablespoons sugar, 1/2 teaspoon ground cinnamon)
Grease a muffin tin, or line with paper liners. Preheat oven to 375 degrees.
In large bowl, combine whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Stir well, breaking up any lumps in the sugar.
In medium bowl, lightly beat eggs until whites and yolks are combined. Add applesauce and melted butter. Stir well.
Pour the wet ingredients into the dry ingredients. Add optional ingredients, if desired. Stir until just combined. Do not over-mix. Spoon into the muffin tins. Sprinkle with cinnamon sugar. Bake until set and browned on top, 18 - 20 minutes. Let cool slightly before serving. But do eat them warm - delicious!