Back when I was a little girl, somebody gave my mom a recipie for Weight Watchers Apple Sauce Muffins. They were horrible things: gummy, with a dreadful soda aftertaste. However, my mom loved the idea of an apple sauce muffin and made it her mission to create one that was as amazing. Being an excellent baker, she was highly successful and created a recipie that quickly became a family favorite.
My mother’s version of the muffin is far from Weight Watcher approved, but we don’t mind. These breakfast miracles are wonderfully sweet and spicy with a crunchy outside and an interior of moist deliciousness. While I make mine a bit different than even mom did, both versions are amazing and I’ll let you in on a few secrets and options.
Apple Sauce Muffins
1/2 cup butter, softened
1 cup white sugar
1 cup apple sauce
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon (mom’s recipie only calls for 1 tsp)
1 tsp freshly grated nutmeg (mom used allspice)
1/4 tsp cloves
1/2 cup chopped almonds (mom used walnuts)
No mater which version you are using, start by preheating your oven. I use a large, double size, muffin tin and heat my oven up to 335 degrees. Mom used a standard sized tin and heated the oven to 350.
Scoop into unlined muffin tin that has been prepped with non-stick cooking spray. The recipie makes 12 standard sized muffins or 6 large muffins. Bake the smaller muffins at 350 for 20 minutes or the larger muffins at 335 for 30 minutes.
My mom says these store well, but I really don’t know. I can remember eating them at room temperature as a kid, but at my house they never survive past breakfast time.