A nice nutty muffin, mostly moist from the amazing applesauce.
Note: If you have just finished making your applesauce and have less than 1/4 cup left over after freezing most of it in the portions you want, you can use the left-over in this recipe. You can change change the vegetable oil added to this recipe by using the left-over applesauce and adding the vegetable oil to it to make up the 1/2 cup vegetable oil. This means there will be more than a cup of applesauce in this recipe and this will make the muffins a bit denser than if you used 1/2 cup of vegetable oil but they are still very good. Do not use less than 1/4 cup of vegetable oil in this recipe.
Ingredients (makes 12 muffins)
- 1 + 2/3 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 teaspoon gound cinnamon
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon fresh grated ginger
- 2 teaspoons vanilla extract
- 1 cup unsweetened applesauce
- 1 cup walnut pieces lightly toasted
Instructions for Applesauce Walnut Muffins
Preheat oven to 350 degrees F. Grease muffin pans.
In a small bowl sift flour, baking powder, baking soda, nutmeg, cinnamon together.
In a large bowl whisk vegetable oil, sugars, whole egg, egg yolk, ginger, vanilla and applesauce together.
Sift dry ingredients a second time directly into the wet ingredients. Mix until just combined.
Add walnuts and mix until just covered.
Spoon into muffin pans.
Bake at 350 degrees F for 20-25 minutes or until toothpick inserted comes out clean.
Let muffins cool in pans for 15 minutes before attempting to remove them from the pans.