|10 of the 12 Applesauce Pecan Muffins (Sorry, we ate 2 before the picture was taken!)|
Yield: 12 muffins
1 large apple, peeled and shredded
1/8 tsp. cinnamon
1 Tbsp. honey
1/2 tsp. lemon juice
1 2/3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/2 tsp. cinnamon
1/8 tsp. allspice
1/4 tsp. salt
2 Tbsp. vegetable oil
1 large egg
1/2 to 3/4 cup brown sugar, loosely packed (depending on sweetness level you prefer)
1 & 1/2 cups unsweetened applesauce
1 1/2 tsp. vanilla extract
¼ cup chopped pecans
In a medium bowl mix together shredded apple, 1/8 tsp cinnamon, honey, and lemon juice. Set aside.
Preheat oven to 350°. Spray a 12-count muffin tin with baking spray or line with cupcake papers.
In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, allspice and salt. Set aside.
In a large bowl mix oil, egg, brown sugar, apple sauce and vanilla; mix with a wooden spoon until thick.
Bake in the center rack about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool at least 10 minutes before removing muffins from pan. Once removed, place muffins on wire rack to cool completely.
Cooled muffins can be frozen by placing them in freezer storage bags or a freezer-safe lidded container. Defrost muffins in the refrigerator, or in a microwave for a few seconds on low lower.