Applesauce Graham Muffins Recipes

Steps:

• Heat oven to 375 degrees.
• Spray muffin tins with nonstick spray.
• Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
• Mix in beaten eggs, applesauce and melted butter. (by hand, do not need mixer).
• Evenly scoop mixture into muffin pans.
• Sprinkle crystal sugar sprinkles on tops of muffins.
• Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

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.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
• Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.
• Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.
• Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.

Steps:

• Heat oven to 400°F Grease bottom only of 12 medium muffins cups, 2 1/2 x 1 1/4-inches, or line with paper baking cups.
• Beat applesauce, brown sugar,margarine and egg in large bowl.
• Stir in remaining ingredients except raisins just until flour is moistened.
• Fold in raisins.
• Divide batter evenly among muffin cups (cups will be almost full).
• Bake 18 to 20 minutes or until golden brown.
• Immediately remove from pan.
• Mini Applesauce-Graham Muffins: Grease bottom only of 24-small muffin cups, 1 3/4 x 1 inch.
• Divide batter evenly among muffin cups (cups will be very full).
• Bake 11 to 13 minutes or until golden brown. 24 mini 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups or line with paper muffin liners.
• In a large bowl, combine cracker crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.

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.