Recipe by A Messy Cook
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.
Top Review by Stephyloulou
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.
- 1⁄2 cup butter, softened
- 1⁄2-2⁄3 cup packed brown sugar
- 1 egg
- 1 cup unsweetened applesauce
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 1 teaspoon allspice
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 1⁄2 cup sliced almonds (or nuts of choice)
Directions See How It's Made
- 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.