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| butter, sugar, egg, flour, baking powder, chocolate, coconut flakes (Photo credit: Wikipedia) |
Applesauce Recipe. Peel, core, and chop 2 1/2 lb (1.25 kg) apples such such Granny Smith , Newtown pippin, or Mcintosh. Place in a heavy saucepan with 1/3 cup (3 fl oz/80 ml) water. Bring to a boil, reduce the heat to a simmer, and cook partially covered, stirring occasionally until very soft, 20-30 minutes. Remove from the heat. Mash the apples with a fork or pass through a food mill. Taste and add sugar if needed. The applesauce can be stored for up to 2 weeks in the refrigerator . It can be used at room temperature or cold in this and other quick bread recipes. Makes about 2 1/2 cups (22 oz/690 g).
When your applesauce is ready, you are now also set to make Country Applesauce Muffins. You may use part of your applesauce in this recipe and you can store some if the family would insist to taste it again in your next cooking.
COUNTRY APPLESAUCE MUFFINS
You will need:
2 cups (10 oz/315 g) all-purpose (plain) flour
1 cup (4 oz/125 g) walnuts, coarsely chopped or
1 cup (6 oz/185 g) dark or golden (sultana) raisins
2/3 cup (5 oz/155 g) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/3 cup (3 fl oz/80 ml) almond oil, walnut oil, or canola oil
1 large egg
1 heaping cup (9 oz/280 g) applesauce
Here's how:
Preheat the oven to 350 degrees F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a bowl, stir together the flour, walnuts, sugar, baking powder, baking soda, salt, cinnamon and allspice.
In another bowl whisk together, the oil, egg, and applesauce until smooth. Make a well in the center of the dry ingredients and stir in the applesauce mixture just until evenly moistened. The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.
Spoon the batter into each muffin cups, filling it level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 25-30 minutes . A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature with butter.
Note: When measuring the applesauce for this recipe, use a cup for measuring liquids, such as a glass measuring pitcher. This recipe may easily be doubled.
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