Wenatchee Applesauce Muffins
Wenatchee Applesauce Muffins recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar, light
|
*
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
applesauce
thick |
|
| ¼ | cup |
milk
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar, light
|
*
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
applesauce
thick |
|
| 59 | ml |
milk
|
|
| 1 | large |
eggs
|
|
Directions
Heat oven to 425℉ (220℃).
Grease 12 muffin cups. In a bowl, combine dry ingredients and blend.
Melt butter in a saucepan.
Remove from heat; stir in applesauce and milk.
Beat in egg.
Stir in applesauce mixture into dry ingredients and, when well blended, stir in raisins.
Bake 15 to 20 minutes.
Let stand 5 minutes before removing muffins from tin.
