Sometimes I bake muffins for the school that I work at, usually to gift the breakfast program or to hand out to kids when they arrive without a lunch. Awhile ago there were some apples rolling around and inspired by this recipe, I decided to make some applesauce and then use the sauce in these muffins.
I don't know about you, but I'm one who doesn't really like a lot of chewy 'stuff' in my muffins. Oh, I'm good with chocolate or pieces of real fruit, but raisins or dried fruit usually isn't my thing. Since the great pantry invasion just after Christmas (bugs, not teenagers), it's also taking a little time to re-accumulate all the bits of baking ingredients I once had.
(note: the invasion hitched a ride home in the form of some contaminated food. Can happen to anyone, no matter how clean your kitchen is. Now I have all my pantry stuff stored in some really nifty containers! More on that later.)
With this recipe, I decided to take the plunge and try it with just the raisins and candied ginger, since I didn't have any cranberries. I had never actually tried candied ginger, but a friend of mine loves the stuff so much that she'd eat a whole bag so I thought I'd give it a go. The verdict? I still don't like chewy things in my muffins. The flavor is delicious, but I just don't like the bits. Next time I'd like to try them with chocolate chips and nuts, leave the add-ins out altogether, or even put in some pieces of actual apple.
Adapted from Crepes of Wrath
3/4 cup flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
2 eggs, room temperature
3/4 cup brown sugar
1 cup applesauce
7 tbsp melted unsalted butter
3/4 cup old fashioned oats
original recipe:
1/3 cup raisins
1/3 cup dried cranberries
1/4 cup crystallized ginger
My version-try omitting the raisins, cranberries and ginger, instead add 1/4 cup chopped nuts and 2/3 cup chocolate chips.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Set aside.
In a medium bowl, whisk together the eggs, brown sugar, applesauce, and butter. Stir the egg mixture into the dry ingredients until just moistened.
Fold in the oats, chocolate chips, and nuts (or the dried fruit if you are going that route).
Spoon batter into paper lined muffin cups and sprinkle the tops with either more oats or some coarse sugar, which is my favorite way to top muffins. Bake at 400 F for 20-25 minutes, until a cake tester inserted in the top comes out clean.
Makes 12 muffins.
