I’m a woman of many routines. I like to go home on Friday nights and cook dinner alone, usually while listening to Says You on NPR. I drink at least three cups of coffee every Saturday and Sunday morning. On Saturdays in the fall, I’m up early and in front of the TV well before ESPN College Gameday begins. On Sunday mornings, any time of the year, I spend hours in bed with coffee, books, magazines, my cat, my journal and other assorted papers, Reg’s Coffeehouse playing in the background. (My phone’s also nearby–gotta be ready to call in and win concert tickets!)
As I’ve sought out recipes to call my favorites, making muffins has quickly become part of my weekend routine. It’s not something that happens every weekend, not yet. But I find myself turning to page 16 in my muffin cookbook even in the middle of the week, throwing together a quick breakfast before I leave for work. It’s early in the year and I’m far from knowing exactly what my stable of go-to recipes will contain, but these muffins are the first to make the list.
Applesauce Spice Muffins
These cinnamony brown apple muffins are moist on the inside and crisp on top.
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup plus 2 tablespoons brown sugar
¼ cup vegetable oil
½ cup milk
1 cup diced peeled apple, such as Fuji or Golden Delicious
1 tablespoon lemon juice
½ cup applesauce
½ teaspoon cinnamon mixed with 2 tablespoons sugar for topping
Preheat oven to 375 degrees F. Grease or line muffin tins with paper cups.
Combine flour, baking powder, cinnamon, salt and cloves in medium bowl.
In another large bowl, whisk together eggs, sugar, oil, milk, apple, lemon juice and applesauce. Add flour mixture to liquid ingredients and stir just until flour disappears.
Spoon into muffin cups. Sprinkle tops with cinnamon sugar mixture and bake 25 to 30 minutes until tester comes out clean.
–Totally Muffins Cookbook