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Brandied Applesauce Raisin Muffins (at low end of the healthy scale-probably why I love 'em so much)

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wigs@juno.com
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Posted to Thread #11652 at 8:36 pm on Aug 11, 2008

Brandied Applesauce Raisin Muffins
(page 277 of BETTY ROSBOTTOM'S COOKING SCHOOL COOKBOOK)

1 cup raisins
1/3 cup brandy
8 Tablespoons (1 stick) unsalted butter
1 cup sugar
1 cup sweetened applesauce
1 large egg, lightly beaten
2 cups all-purpose flour
1 teaspoon baking soda
1/2teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 cup coarsely chopped walnuts
1 large apple (Granny Smith or Winesap), unpeeled, coarsely grated

1) Generously butter eighteen muffin cups (I line muffin pans with aluminum foil cupcake "papers" and end up with 20 muffins.)

2) Place the raisins in a small bowl. Heat the brandy until hot but not boiling and pour it over the raisins. Let the raisins soak in the brandy 15 to 20 minutes. (If you wish, you can soak them overnight for a stronger taste.) Note from Caryn: I usually soak the raisins overnight, stirring whenever I think of it, and I don't think the flavor is too strong at all.

3) Preheat the oven to 400 degrees F.

4) Place the butter and sugar in a small saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the applesauce. Then stir in the egg, and set aside.

5) Combien the flour, baking soda, salt, nutmeg, and cinnamon in bowl and mix well. Whisk the dry ingredients into the butter mixture, and stir just until blended. Add the raisins plus any soaking liquid, the walnuts, and the grated apple. Mix only a few seconds; the mixture will be lumpy.

6) Fill the muffin cups two-thirds full with batter, and place them on the center shelf of the oven. Bake until golden and firm, 20 minutes. Remove the muffins from the oven and unmold. Serve hot with butter or softened cream cheese. The muffins are best served hot from the oven. However, they can be baked, covered, and kept at room temperature; reheat, wrapped in foil, in a preheated 350-degree F. oven for 5 to 10 minutes.

To freeze the muffins, wrap them tightly in foil; reheat, straight from the freezer and still wrapped in foil, in a preheated 350-degree F. oven for 15 to 20 minutes or longer.

Makes 18 muffins per Betty, but I usually end up with 20.

(These freeze beautifully--I wrap the cooled muffins in foil and then slide them into Ziplock bag(s) before freezing. Enjoy! Caryn)


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