Prep 10 mins
Cook 30 mins
I needed to use up some applesauce my 3 year old wouldn't eat and came up with this recipe. We both loved them, so I guess I got him to eat that applesauce anyway! I love the way the edges carmelize. YUMMY! **Please see the reviews for a variation of the original recipe that should fix the rising problem.**
- 1 1⁄2 cups unsweetened applesauce
- 1 cup agave nectar
- 1 slightly beaten egg
- 1⁄3 cup melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup white flour
- 1⁄2 cup whole wheat flour
- 1⁄2 teaspoon cinnamon (or more to taste)
- Mix the applesauce, nectar, egg and butter together. Set aside.
- In a separate bowl, mix together baking soda, baking powder, salt and flours.
- Mix wet and dry ingredients all together. (Never over mix muffins.).
- Pour into greased muffin tins, and bake in 350 degrees oven for approximately 30 minutes. Muffins are done when a toothpick stuck in the middle comes out clean.
- Do not over fill muffin tins as these muffins tend to spread out instead of rising up.
I am giving this 4 stars for flavor, which is great, but I had to do some adjusting of ingredients. The ratio of wet to dry seems wrong to me. I think the final step (#5) says it all. With that much liquid, muffins will spread instead of rising. I made the following changes: 1 cup applesauce, 1/2 cup agave (which still gave them enough sweetness) and 1/4 cup melted butter. Mine rose fine. I also added some nutmeg with the cinnamon. I made 2 batches-one plain and one with dried cranberries. Made for Fall 2009 My 3 Chefs game.
They smelled wonderfuI. I followed the recipe to the letter, but they were too wet. They went flat. I agree with mikekey, I should have used half of the agave. They actually had a bitter aftertase. Unforunately, I had to throw them out.
These taste and smell really wonderful and are very moist. Maybe too moist for me.. Next time I'll try the recipe as Mikekey suggests.