Applesauce Craisin Pecan Muffins
It was pretty cool this morning, and these craisin pecan muffins hit the spot! This was a new recipe for me, I was very happy with the way they turned out. They are very moist, the craisins plumped up a bit while baking and I personally love crunchy pecans. Very easy, delicious and perfect for a fall morning. I did use white flour rather than whole wheat, as I was out of whole wheat. They turned out really nicely, I'm sure whole wheat flour would also be excellent, as they are moist enough to handle it...I will try this next time.
1/2 cup butter
3/4 cup brown sugar
1 cup whole wheat flour
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 cup applesauce
2/3 cup pecans, chopped and toasted
2/3 cup craisins or raisins (optional)
1 cup toasted chopped pecans
(To toast pecans, I put them in a small bowl with a smidge of butter and toast in microwave for a minute or so, stir when butter melts.)
Cream butter with brown sugar; add egg. Separately combine flour, cinnamon, soda and salt. Add to creamed mixture alternately with applesauce. Stir in oats, nuts and craisins. Mix to blend. Fill paper-lined muffins tins just about full. Sprinkle roasted pecans on top. Bake in 350 degree oven 25 to 30 minutes. Cool 5 to 10 minutes. Makes 12 muffins.
Changing seasons are always a fun time for me to try new recipes or go through the ones I have, but have forgotten about for awhile.
Have a good day!