Apple Spice Muffins

After making about a thousand batches of mini pumpkin muffins and a few hundred batches of banana muffins using basically the same recipe, I also decided to branch out into some of the apple variety. Actually, it wasn't so much of an intentional branching out as it was desperation after running out of canned pumpkin and ripe bananas.

For my first batch I strained the applesauce through a coffee filter overnight to get a cup of applesauce about the consistency of canned pumpkin. I then used some of the cloudy apple-water for the added 2 tbsp of water that the original recipe calls for. Feel free to go this route!

For my next batch, I decided to make a few changes to the recipe. For scientific research purposes, of course. I decided to cut the oil in half (from 1/2 cup to 1/4 cup), and I figured I might as well cut the sugar too while I was at it (from 1/2 cup to 1/3 cup). Since applesauce has a lot more liquid than canned pumpkin, I didn't add any additional liquid to make up for the oil. I also cut out the extra water from the original recipe. Finally, I used half whole wheat flour and half spelt flour.

The result was everything I hoped it would be, though slightly less appley than I expected. The most important note is to be VERY careful to not overcook these. I cook my pumpkin ones for 17 minutes and they're absolutely perfect. If these went longer than 13 they got really dried out. That's what I get for cutting out half of the fat! So keep an eye on them and you've got yourself a healthy muffin!

Apple Spice Muffins
Makes 36 mini muffins, though I've gotten anywhere from 28-45, depending on size

Wet
1 cup applesauce
1/4 cup oil
1/3 cup sugar
2 tbsp molasses
1 tsp vanilla
1 egg
1 tsp baking soda mixed with 1 tsp milk before combining

Dry
1 cup whole wheat flour (or use half spelt)
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

• Preheat oven to 350 F
• Mix the wet ingredients in one bowl and the dry in another, then combine
• Fill the wells of a greased mini muffin tin about half full
• Bake for about 13 minutes (this will vary depending on your oven. keep a close eye on them!