Before turning my thoughts to Lenten recipes, I wanted to make this moist, spicy muffin recipe I’d been saving for a while. It goes great with a cup of coffee or tea!
|10 of the 12 Applesauce Pecan Muffins (Sorry, we ate 2 before the picture was taken!)|
Applesauce Pecan Muffins
Yield: 12 muffins
1 large apple, peeled and shredded
1/8 tsp. cinnamon
1 Tbsp. honey
1/2 tsp. lemon juice
1 2/3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/2 tsp. cinnamon
1/8 tsp. allspice
1/4 tsp. salt
2 Tbsp. vegetable oil
1 large egg
1/2 to 3/4 cup brown sugar, loosely packed (depending on sweetness level you prefer)
1 & 1/2 cups unsweetened applesauce
1 1/2 tsp. vanilla extract
¼ cup chopped pecans
In a medium bowl mix together shredded apple, 1/8 tsp
cinnamon, honey, and lemon juice. Set aside.
Preheat oven to 350°. Spray a 12-count muffin tin with
baking spray or line with cupcake papers.
In a medium bowl, whisk together flour, baking soda,
nutmeg, cinnamon, allspice and salt. Set aside.
In a large bowl mix oil, egg, brown sugar, apple sauce and
vanilla; mix with a wooden spoon until thick.
Add the flour mixture to the applesauce mixture. Stir until
well-combined. Do not over mix. Fold in shredded apples and pecans. Scoop
batter into prepared muffin tin until each is about ¾ full.
Bake in the center rack about 25-30 minutes or until a
toothpick inserted in the center comes out clean. Let the pan cool at least 10
minutes before removing muffins from pan. Once removed, place muffins on wire
rack to cool completely.
Cooled muffins can be frozen by placing them in freezer
storage bags or a freezer-safe lidded container. Defrost muffins in the refrigerator,
or in a microwave for a few seconds on low lower.
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