Prep 20 mins
Cook 15 mins
These muffins are great for breakfast, snack, or any time!! Really moist, deliciously spicy, and lightly sweet -- they are filling yet not heavy at all, and they have such a nice crunch from the sliced almonds. Healthy and yummy. They received an emphatic stamp of approval from the Picky Sibling Taste-Tester Association (though one of the extremely persnickety members did ask that the nuts be ommitted next time). :) The original recipe is from The American Country Inn and Bed & Breakfast Cookbook, and the book's authors got it from the Havenshire Inn in Hendersonville, NC. The batter keeps well in the fridge, and baked muffins freeze well. I think these would be really good with chunky applesauce as well.
- Cream butter and sugar together.
- Beat in egg.
- Stir in applesauce and spices.
- Combine salt, baking soda, and flour in separate bowl; add to wet ingredients and beat well.
- Stir in nuts.
- Divide batter between 12 sprayed muffin tins and bake for 15-18 minutes, or until test done.
- Cool slightly on rack before serving.
These muffins failed the husband test, and the 4 brother-in-law tests. (my brother-in-laws will eat anything edible put before them) They were very very VERY dry. The spices were a bit overpowering and the only things you could taste in them. I omitted the almonds and it still made no difference.
Excellent! Prepared as directed the first time, had again without almonds and preferred it this way. Very satisfying and tasty (my parents requested their own batch!). These make an excellent breakfast. Thanks for posting!