muffins

Hi everyone!

Like I said yesterday, I'm sorry I've been so lax with my posting; the holiday season kept me really, really busy.

Speaking of the holidays, today I have a recipe---THE recipe---for some muffins. These are the very muffins I handed out as gifts to friends, family, co-workers, and several other lucky people (like the mailman and my hair stylist).

The original recipe calls for full-size muffins, without using paper muffin-cups; just a well-greased, full-size muffin pan. In my version, I used mini-muffin pans, lined with mini-muffin paper cups (they hold about 2 ounces). The result: about TWICE as many muffins, which were easier to store, and to transport. They also fit better into the little cellophane gift bags.

This original recipe yields about 12 muffins; I doubled the recipe each time I made it.


Applesauce Christmas Muffins

(muffins)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 oz), coarsely chopped
1/2 cup bourbon or other whiskey

(topping)
2 Tablespoons granulated sugar
1 Tablespoon dark brown sugar
1/4 teaspoon ground cinnamon

(for the muffins)
In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Use a whisk to mix everything together. You don't have to be too thorough.

In the mixer bowl, combine the eggs and brown sugar; whisk together (using the mixer's whisk attachment) until the mixture is creamed and "lump-free". Scrape down the whisk attachment, and attach the "beater" attachment.

Gradually add the flour mixture to the mixer bowl, with the mixer on low speed (use setting 1 or 2; anything higher will toss flour all over your kitchen!). When the mixture is incorporated, add the applesauce and the butter. Allow the mixer to combine the ingredients (about 2 minutes); you may turn the mixer speed to Medium, but don't go any higher.

Preheat the oven to 350 degrees.

Line a mini-muffin pan with mini-sized paper muffin cups (they're available right next to the full-size muffin cups). Using a teaspoon, fill each about two-thirds full of the muffin batter. Combine the "topping" ingredients in a small container with a lid; shake the container vigorously to blend the ingredients. Using your fingers, top each unbaked muffin with about 1/2 teaspoon of the topping. Place the muffin pan(s) onto a baking sheet (to catch any drips) then place the baking sheet into the oven. Bake for 25 minutes, then check for doneness; the muffins should be brown on top, and should have risen to the tops of the muffin cups. If not, return them to the oven and give them another 10 minutes.

Remove the muffin pan(s) from the baking sheet, and allow the muffins to cool, in the pan, for about 15 minutes.