Applesauce Muffins 01-06-2015

Applesauce Muffins

Ingredients:

1-3/4 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1/2 cup (1 stick) butter, softened

2 eggs

3/4 cup applesauce

1/4 cup (1/2 stick) butter, melted

1/2 cup sugar

1/4 teaspoon cinnamon

Directions:

Mix the flour, baking powder and salt together. Beat 1/2 cup sugar and 1/2 cup butter in a mixing bowl until creamy. Add the eggs 1 at a time, beating well after each addition. Beat in the applesauce. Add the dry ingredients and stir until just moistened.

Fill greased muffin cups 2/3 full. Bake at 425 degrees for 15 minutes. Dip the warm muffins in 1/4 cup melted butter and then in a mixture of 1/2 cup sugar and cinnamon. Serve warm.

Yields: 1 dozen muffins 

BLUEBERRY STREUSEL MUFFINS

 
BLUEBERRY STREUSEL MUFFINS

Ingredients:

1/2 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla extract
1-1/2 cups fresh or frozen blueberries

< STREUSEL >
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup butter

Directions:

In a mixing bowl, cream sugar and butter. Add egg; mix well.
Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned.

Yield: 1 dozen muffins

Categories: Muffins, Fruit

ZUCCHINI MUFFINS

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ZUCCHINI MUFFINS

Ingredients:

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch of salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts
1 cup raisins

Directions:

Preheat the oven to 350 degrees. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts and raisins. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Yield: 12 Muffins

Categories: Breads, Muffins, Breakfast, Snack
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