River Road Recipes III, p. 92
½ cup unsweetened applesauce
1/3 cup oil
2 egg whites plus 1 whole egg
1 ½ cups sugar
2 ½ cups flour
1 teaspoon soda
1 teaspoon salt
1 ¼ teaspoons baking powder
1 ½ teaspoon cinnamon
½ cup chopped roasted pecans
3 cups chopped apples
4 ounces butterscotch chips (approximately
2/3 cup)
In a bowl combine applesauce, oil, eggs, and sugar. In another bowl mix flour, soda, salt, baking powder, cinnamon and then pour in the oil mixture. Stir in pecans and apples and pour batter into lined muffin cups.
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| Don't worry about the apple peel; it gets soft during the baking process. |
Sprinkle butterscotch chips over top of batter.
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| Sprinkle generously! The butterscotch is delicious! |
Bake for 20 to 30 minutes
at 350 degrees. Muffins are done when inserted toothpick comes out clean. These
are best made the day before they are served.
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| I made them right before the event I was taking them to, but I can attest that they are also amazing fresh out of the oven. |
My Rating: 5/5 "These are AMAZING! (The cookbook they come out of is generally amazing, so that was no surprise.) It's like they're caramel apple-flavored, but then there's the cinnamon to ground the sweetness. Great moist texture as well!"
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