Memory Muffins


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 egg

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.

 Cream together butter, sugar, and egg.  Add apple sauce.  It doesn’t look really tasty at this point, but believe me, it gets better.  

 In a separate bowl combine flour, baking soda, salt, and spices.  Mix well.

Incorporate the dry ingrediens into the wet then fold in the nuts.

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.

 Once muffins are baked through  and pass the toothpick test, remove from oven.  Transfer to cooling rack immediately and let stand for atleast 5 minutes.  Eat as is.  No butter or jam required.  

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.  


It’s Breakfast Time


As a child, I hated squash.  My mother only knew how to cook it one way: baked with tons of brown sugar, a pinch of cinnamon, and topped with a mountain of marshmallows.  Talk about sweetness overload and everyone was required to partake.  Ugh!

As an adult and a momma myself, I have become a huge fan of squash.  When prepared properly they are a mouthful of nutty goodness and the options for preparation is nearly endless.  For years, I focused on only savory dishes (curries, stews, chili), but the past few years I have once again started trying squash in sweet applications.  

I must say, it is love.

Last year, it was scones and muffins, but this year I have moved on to pancakes.  Since Squash Chocolate Chip Pancakes doesn’t grab at the imagination in a nice way, lets call them Chocolate Chip Harvest Cakes.  Or just “yum”for short. 

The moisture and sweetness of the squash negate the need for any oil and greatly cuts the amount of sweetner needed in the recipe.  Plus, its a vegetable for breakfast, so it’s kinda healthy.  **Wink, Wink**

If you don’t know how to bake and prep a squash for baking/cooking I made a little how-to here.  

Chocolate Chip Harvest Cakes

2 cups flour

2 tsp baking powder

2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp fresh grated nutmeg

1/4 tsp cloves

Zest and juice of 1 orange

1/2 dark brown sugar

2 eggs

2 cups milk

2 cups mashed squash

1/4-1/2 cup semi-sweet chocolate chips amount depend on how many you eat while cooking 

Mix flour, baking powder, soda, salt, and spices in a large bowl.  Set aside.

In another bowl whisk orange zest and juice with the eggs and milk.  Fold in the squash (I used a bright heirloom variety that I was unable to identify, but any winter squash-except spaghetti -will work).

Combine wet and dry ingredients and mix until everything is moist.  This will be thicker than typical pancake batter and will probably have a few lumps.

Warm a skillet over medium low heat and spritz with non-stick spray.  Ladle 1/2 cup of batter onto the skillet and top with 6-7 chocolate chips.

Use the tip of a knife to press the chips into the batter so they do not come into contact with the skillet when the pancake is flipped.  

Allow each cake to cook until the top begins to dry out and the skillet side is evenly browned before flipping and cooking the other side.   This takes a bit, so be patient.  


To serve, sprinkle with powdered sugar.  Voila!  That easy.  

Left overs make a great snack, even with out the dusting of sugar.