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Sunday, February 8, 2009

 

breakfast yums :: applesauce spice muffins


we are suckers for a good muffin around here. i think i have mentioned before that my son thinks going out for a muffin at a local bakery is just the bees knees. he's so easy to please. and i love him for it.

but on this day my daughter with chicken pox was having a friend over to see if she could spread the love (and the spots!) over to her. it's sort of strange, but sort of understandable that we would WANT our kids to get sick now rather than later and get that natural immunity happening.

i digress...

so, what else to serve at a chicking pox party? muffins! what toddler doesn't love a good applesauce muffin, i ask you. none that i know. and these were no exception. this recipe comes from Gourmet and i adapted it a bit, so i put my changes in purple (mostly, i downsized the sugar.) i have to say we LOVED these muffins. like, really loved them. the whole dozen was gone in 2 days. that's a lotta muffins. no wonder why i'm feeling so round. . .

APPLESAUCE SPICE MUFINS

makes 12 muffins


INGREDIENTS:
For muffins
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg --i omitted since i had none on hand
1/4 teaspoon salt
2 large eggs
1 cup packed light brown sugar --i downsized this to about 3/4 of a cup
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted --also downsized this to just 1 stick. that's a lotta butter!
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped --i omitted for better toddler eat-ability. is that word?

For topping --i omitted the topping altogether. again, too much sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg


Prepare muffins:

Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy.

Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.


Make topping and bake:

Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.


Cooks' note:
Muffins, cooled completely, keep in an airtight container at room temperature 1 day.

Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

2 Comments:

Anonymous beth - Total Mom Haircut said...

Pox party, huh? Intriguing.

These look awesome. And I think I have all the stuff I would need for them...and I'm starving.

February 9, 2009 at 5:14 PM  
Blogger OCD in the Kitchen said...

I'm glad to see that you cut back the sugar with good success. Lately, I've been noticing that recipes have more sugar than recipes from, say, even five years ago. It's rather bothering me. I enjoy a good dessert, but I definitely prefer to taste something other than "sweet."

February 10, 2009 at 1:34 PM  

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