Monday, October 31, 2016

Applesauce Baking

The recipe tells me that it makes about 24 cupcakes. I never could figure out how you could have the batter ready and then hold back some until the first 12 were done. I sure don't have enough cupcake pans to make 24 all at once so I just made a small loaf with the extra batter. Whatever works, eh? The tricky part for me is that I have one pan for small ones and one pan for larger ones. Of course several toothpick pricks tell me when a tray is ready to come out of the oven. I topped them with a  cream cheese icing when they were cold. 
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Please don't think these have the texture of cupcakes or cake just because they have icing. The texture is drier and denser and they are heavy and sweet MUFFINS.

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Applesauce Muffins

TOTAL TIME: Prep: 10 min. Bake:  about 30 min.

Ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups applesauce
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup chopped walnuts, optional (YES use these!)
  • Cinnamon-sugar, optional

  • Directions
  • 1. In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture. Fold in nuts.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Sprinkle with cinnamon-sugar if desired. Yield: about 2 dozen.

4 comments:

  1. Thanks for the recipe. They look wonderful.

    ReplyDelete
  2. They look scrumptious!! And I be the kitchen smelled heavenly.

    I made pumpkin raisin muffins. I think I'd prefer the applesauce tho.

    ReplyDelete