Apple Pie Muffins


This recipe is adapted from a very old recipe of mine, my grade 8 Home Ec Spiced Applesauce Bread recipe. For those keeping track, that’s 1994. It’s been a while, but it was definitely worth keeping!

1 1/4 cup unsweetened applesauce

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup canola oil

2 eggs

3 tbsp whole milk

1 cup all-purpose wheat flour

1 cup freshly milled Red Fife flour (or whole wheat flour, if Red Fife isn’t available)

1 tsp baking soda

1 tsp cinnamon

1/4 tsp cardamom

pinch freshly grated nutmeg

pinch kosher salt

2 small handfuls walnut pieces

2/3 cup coarsely chopped Granny Smith and Royal Gala apples, poached in butter and sugar

1/3 cup streusel topping, for sprinkling

Note: For streusel topping, combine 1/2 cup butter, 1/2 cup flour, 1/2 cup brown sugar and a teaspoon of cinnamon in a food processor. Pulse until a crumbly mixture forms. Store leftovers in the freezer.

In a medium bowl, combine the applesauce, granulated sugar, brown sugar, canola oil, eggs, and milk.

Sift together the all-purpose flour, Red Fife flour, baking soda, cinnamon, and cardamom into a separate bowl. Add the nutmeg and salt and whisk to combine thoroughly. Add the walnut pieces and stir to combine.

Add the liquid mixture to the dry ingredients. Add the apples. Stir until batter is just combined.

Divide batter evenly between muffin cups. Sprinkle each muffin lightly with some streusel topping. Bake at 350º F for 20 – 30 minutes, or until a toothpick inserted in a muffin comes out clean.



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