Sweet Cooking

Applesauce Muffins

In breakfast, Muffins on June 3, 2010 at 2:35 am

There is a great restaurant one block from our apartment called “Five Points“. We eat there quite a bit because it’s consistently delicious and convenient. Five Points is especially known for brunch. It’s jam packed every Saturday and Sunday from 11am until 3pm. If you don’t call way in advance for a reservation…well, good luck.

I bought their cookbook a while ago that features 100 brunch recipes. Today I made “Applesauce Muffins”. They are fantastic tasting muffins – and easy to make too!

Five Points Applesauce Muffins

¾ cup light brown sugar
8 T. (1 stick) unsalted butter, preferably at room temp
2 eggs
½ t. vanilla
2 cups all-purpose flour
1 t. baking soda
1 t. ground cinnamon
1 t. ground cloves (I did not have this, so I left it out)
1 t. ground allspice
1 cup natural (or homemade) applesauce
1 ½ cups chopped walnuts (I used pecans because that’s what I had)
1 cup golden raisins (I only had about 1/2 a cup – not a big deal)

Preheat oven to 350°. On high speed, cream the sugar with the butter in the bowl of a standing mixer; give the machine 3 to 4 minutes to incorporate the sugar into room temperature butter, and 5 to 8 minutes for colder-than-room temperature butter. Grease the muffin tins with cooking spray.

Add the eggs and vanilla to the butter-sugar mixture and beat for 30 seconds to incorporate them. Mix in the flour. Stir in the baking soda and spices last (the batter will be thick and stiff), then gently fold in the applesauce, walnuts, and raisins.

Fill the muffin tin with batter and put it in the oven.

Bake for 25 to 30 minutes, until the muffins are light golden brown and firm to the touch.

Remove muffins from tin and serve warm or at room temperature. Best the day they’re made, these muffins will keep overnight or up to 24 hours, stored in an airtight container. This recipe makes 12 full-size muffins.

I think these would be awesome in the fall before a mid-day football game!


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