CHUNKY APPLESAUCE
There's just something extra special about a homemade applesauce recipe like this one. This simple dish is tart and not too sweet. It makes the perfect side, especially with pork chops or a pork roast. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield about 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.
Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 0 protein.
APPLE-OATMEAL MUFFINS
These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.
Provided by Noor
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
- Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
- Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
- Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.3 g, Cholesterol 23.5 mg, Fat 8.2 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 191.7 mg, Sugar 22 g
APPLESAUCE MUFFINS
Great healthy muffins with no sugar.
Provided by desi2003
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 34.2 g, Fat 7.7 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 156.1 mg, Sugar 15.2 g
CHUNKY APPLE MOLASSES MUFFINS
From "Grandma's Home Cooking" booklet - a favorite of the Washington Apple Commission. I love molasses in baked breads and cookies and the addition of the apple really sounds wonderful.
Provided by DailyInspiration
Categories Breads
Time 30m
Yield 8 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees F. Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly.
- In a small bowl, beat together milk, molasses, oil and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes. Reduce heat to 350 degrees. Bake 12 to 15 minutes longer or until centers of muffins spring back when gently pressed. Cool in pan 5 minutes. Remove muffins from pan; cool slightly. Serve warm.
Nutrition Facts : Calories 260.9, Fat 8.3, SaturatedFat 1.5, Cholesterol 25.4, Sodium 230, Carbohydrate 42.5, Fiber 1.6, Sugar 14.6, Protein 4.6
CHUNKY APPLE MUFFINS
These muffins are chock full of apples, nuts and raisins, and is my all time favorite muffin recipe. I think it came from a Gourmet magazine about 12 years ago.
Provided by Geema
Categories Quick Breads
Time 1h5m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- In a large bowl toss together the apples and the sugar.
- In a small bowl whisk together the eggs, the oil, and the vanilla.
- In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
- Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
- Batter will be stiff.
- Stir in raisins and walnuts.
- Divide the batter between 16 greased muffin tins.
- Bake in a preheated 325 oven for 25-30 minutes.
- These are best eaten right from the oven, but you can enjoy them a day later too.
CHUNKY APPLE MUFFINS
A can't-resist breakfast treat combines autumn's flavors: cinnamon, toasted nuts, and tart Granny Smith apples.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.
- Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature.
OATY HEALTHY APPLE MUFFINS
Try this healthy alternative muffin recipe, topped with porridge oats for texture. Warm them up for an afternoon snack or on-the-go breakfast
Provided by Esther Clark
Time 40m
Number Of Ingredients 11
Steps:
- Put 2 of the chopped apples in a pan with 50ml water. Simmer over a low heat, covered, for 10-12 mins, until the apples are softened and collapsing. Set aside to cool a little, then tip into a small food processor and whizz to a purée.
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tray with 12 paper cases.
- In a bowl whisk the oil, eggs, yogurt, sugar and apple purée. In a separate bowl, combine the flour, 70g of the oats, baking powder, bicarb, mixed spice, cinnamon and ¼ tsp salt. Make a well in the centre, then stir in the wet ingredients until you have a smooth batter, stir in the remaining chopped apple, then divide into the 12 cases. Sprinkle each one with the remaining oats. Bake for 25-30 mins until firm and springy. Leave to cool before serving.
Nutrition Facts : Calories 182 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.83 milligram of sodium
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