Double Duty Applesauce Mini Muffins Recipes

DOUBLE-DUTY APPLESAUCE MINI MUFFINS

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.

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking soda, allspice, nutmeg, cinnamon, cloves, ginger, and salt together in a bowl.
• Beat shortening with an electric mixer in a separate large bowl until smooth; add honey and mix for 2 minutes. Stir flour mixture into shortening mixture, alternating with applesauce, until batter is smooth. Fold in raisins and walnuts. Spoon about 2 1/2 tablespoons batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

DOUBLE-DUTY HEAVENLY APPLESAUCE

Steps:

• In a 5- or 6-qt. slow cooker, combine the first five ingredients. Cook, covered, on low 6-8 hours or until apples are soft., Add vanilla; stir to break up apples. Reserve 3/4 cup applesauce for Double-Duty Applesauce Mini Muffins. Serve remaining applesauce warm or refrigerate and serve cold. Freeze option: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight.

EASY APPLESAUCE MUFFINS

Steps:

• Heat the oven to 375 degrees. Line a 12-cup muffin tin with bake cups and set aside.
• In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly.
• Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears. This will produce muffins with a nice crumbly texture.
• In another large bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. For mess-free muffins, use an ice-cream scoop to spoon the batter into the bake cups.
• Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it's ready when you can't see any traces of flour).
• Fill the bake cups about two-thirds full with batter. Bake for 20 minutes or until light brown.

MINI APPLESAUCE MUFFINS

Steps:

• In a bowl, cream 1/2 cup butter and sugar. Add eggs and applesauce.
• In another bowl, mix flour, baking powder and salt. Add to butter mixture.
• Grease mini-muffin tins. Bake at 375°F for 12-15 minutes. Let cool.
• Melt 1/2 stick butter. Make a mixture of sugar and cinnamon in bowl. Dip muffin tops in butter, then roll in sugar/cinnamon mixture.

MINIATURE APPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
• Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
• Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
• Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

SPICED APPLESAUCE MUFFINS

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.