Spiced Applesauce Mini Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in applesauce and vanilla. In another bowl, whisk flour, baking powder, salt and nutmeg. Add to creamed mixture; stir just until moistened., Fill paper-lined mini-muffin cups three-fourths full. Bake 10-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., For topping, in a small bowl, mix sugar and cinnamon. Dip tops of warm muffins in melted butter, then in cinnamon sugar. Serve warm.

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

Steps:

• Set a rack in the center of the oven and heat to 350 degrees. Line a 12-cup standard muffin tin with paper liners. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, and set aside.
• In a large bowl, whisk the eggs and remaining 3/4 cup/150 grams sugar until light and foamy.
• Add the applesauce, oil, remaining 1 1/2 teaspoons cinnamon, nutmeg and salt, and whisk to combine.
• Add the all-purpose flour, whole-wheat flour, baking powder and baking soda to the bowl. Fold until a few streaks of flour remain, then add two-thirds of the walnuts and all of the chopped apple, if using. Fold until well combined and no streaks of flour remain.
• Divide the mixture among the 12 liners; they will be almost full to the top. Sprinkle with the remaining one-third of the walnuts and reserved cinnamon sugar.
• Bake until muffin tops are puffed and golden, and a skewer inserted into the center comes out clean, 15 to 22 minutes. Let cool slightly before removing from the pan. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let the muffins cool completely, then transfer to an airtight container and freeze.

Steps:

• 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.

Steps:

• Preheat oven 350 degrees F. Line mini muffin pan with paper liners (or grease with cooking spray).
• In a large bowl, cream together the butter or margarine and sugar.
• Add eggs and beat until smooth.
• Blend in cinnamon, allspice, baking powder and baking soda.
• Alternately add ina half a cup of applesauce, one cup of flour, remaining applesauce, and remaining flour.
• Stir just until blended together.
• Pour batter into mini muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F oven for 17 to 20 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in applesauce and vanilla. Combine the flour, cracker crumbs, cinnamon, baking soda and allspice; stir into creamed mixture just until moistened. Fold in walnuts and raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Butter 12 muffin tins or line with paper liners.
• For muffins: in a small bowl mix together first 7 dry ingredients.
• In another large bowl whisk together eggs and brown sugar until well combined.
• Add in melted butter whisking continuously until mixture is creamy.
• Stir in applesauce.
• Fold in flour mixture until JUST combined.
• Stir in nuts.
• Divide the batter evenly between muffin tins.
• To make the topping: stir together all ingredients then sprinkle over tops of muffin batter.
• Bake for about 20-22 minutes, or until muffins test done.
• Cool in pan for 5 minutes then remove to a rack to cool.