APPLESAUCE-CURRANT MUFFINS
It does not seem possible, but I have been making these muffins for nearly 30 years. Yikes. You can see that half the flour is whole wheat – you’ll never even notice it. The applesauce lightens the texture and gives it a ‘just out of grandma’s oven’ old fashioned tasted. Eat them as they are, or warm with a nice big pat of butter on top…just an idea you understand.
Ingredients
- 2 cups unbleached flour
- 2 cups whole wheat flour
- 1 cup granulated sugar
- 1 cup brown sugar plus extra for sprinkling
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 cup dried currants
- ½ cup canola or other neutral oil
- 1 cup buttermilk
- 2 large eggs
- 1 tsp. vanilla
- 2 cups applesauce
Instructions
- Preheat oven to 350 degrees. Grease two muffin pans with baking spray.
- In a large bowl, combine the flours, sugars, baking soda, baking powder, and salt.
- Stir in currants.
- In a separate bowl, combine eggs, oil, buttermilk, vanilla, and applesauce.
- Mix wet ingredients into dry ingredients, stirring only until mixed.
- Pour into greased baking pans if making bread. If making muffins, scoop into muffin tins, and fill to about ½ inch from the top of the pan.
- Sprinkle some brown sugar on top of each muffin. (If you have some cinnamon sugar laying around, feel free to give the top of each a good shake of that also).
- Bake until baked through in the center, about 20 minutes.
- Allow muffins to cool in the pan for about 10-15 minutes. Remove and place on a cooling rack until cool. At that point you can wrap and freeze or dig in!