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My favorite muffins by far are Betty Rosbottom's Brandied Applesauce Raisin muffins==>
Joined: Mar 10, 2006
Posted to Thread #14229 at 1:03 am on Apr 2, 2009
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
1/2 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) Combine 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)
Other messages in this thread:
- 14229. ISO Muffin recipes - I'm on a muffin kick lately - What are your favorites? Here are mine: - Meryl - 10:09pm on 03/24/09 (13)
- Here is a site for muffins just click on the picture and it will give you the recipe [NT] [LINK] [IMAGE] - dianncy1964 - 11:23pm on 03/24/09
- Here is another site with multiple recipes my favorite recipe is my bluberry muffins [LINK] - dianncy1964 - 11:27pm on 03/24/09
- Anyone have a good recipe for raisin bran muffins? - Amanda_Pennsylvania - 1:27am on 03/25/09
- Don't have a T&T, but here's one to check out: (Glad you liked the Jam-Filled Muffins)! [NT] [LINK] - Meryl - 1:49am on 03/25/09
- These are so delicious, you can't believe they are good for you - Lana in FL - 2:52am on 03/25/09
- We love Nancy Silverton's (La Brea Bakery) Bran Muffins [LINK] - MarilynFL - 1:02pm on 03/25/09
- REC: Great Grains Muffins - MoNJ - 1:06pm on 03/25/09
- GailNJ's Applesauce Oatmeal Muffins. and those baked donut muffins are so yum. [NT] [LINK] - AngAk - 5:22pm on 03/25/09
- I'm actually afraid to try the donut muffins. Even the name makes me want them, like I'd get a - MarilynFL - 5:54pm on 03/25/09
- Me, too. I'm afraid that I'd eat the whole batch. - Amanda_Pennsylvania - 7:21pm on 03/25/09
- My favorite muffins by far are Betty Rosbottom's Brandied Applesauce Raisin muffins==> [LINK] - wigs - 1:03am on 04/02/09
- Oh geez. ANOTHER trip to the liquor store! Oh well. [NT] - Marg CDN - 9:09pm on 04/03/09