Applesauce and Yellow Raisin Spiced Muffins

So we made these yummy muffins late Sunday afternoon, and I'm embarrassed to admit they're already gone. All 12 of them, the whole dozen. And we didn't share any with anyone but us. Really, it's just a testament to how yummy they are.

As you know, we love cooking together here, and especially love baking (and eating) muffins. 

We discovered this recipe earlier this fall when one day we wanted to make muffins but we were out of eggs. Since then we made a few tweaks, made them a few more times, and discovered how much the whole family loves them.

They are also very easy to make, which makes them a really great recipe to cook with kids. And of course, whenever kids help cook or bake something, they're even more eager to eat it. 

(On another note, although we don't need them to be, these muffins are vegan or could be made for someone with an egg allergy. It's always nice to have a few recipes you know how to make to bring or give to someone with dietary restrictions/concerns.) 

The Recipe

(Makes 12 Muffins)

1/2 cup oil

1/2 cup packed brown sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 cup applesauce
1  3/4 all purpose flour
1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup yellow raisins

Coarse sugar

Directions 

(Makes 12 Muffins)

1/2 cup oil

1/2 cup packed brown sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 cup applesauce

1  3/4 all purpose flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup yellow raisins

Coarse sugar

1. Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper liners or grease well. 

2. Mix the oil, brown sugar, salt and baking soda together in a large mixing bowl.
3. Next add the applesauce, cinnamon, and nutmeg and mix well.
4. Add in the flour and mix quickly until the batter is smooth.
5. Stir in the raisins until evenly spread throughout the muffin mixture.
6. Scoop the batter into the greased or lined muffin tins.
7. Sprinkle the tops with coarse sugar.
8. Bake for 20 minutes, or until a toothpick inserted in the muffin comes out clean.

Enjoy warm or let them cool, store in a plastic container or plastic bag. They should keep for a few days. 

(Please note, this recipe post has been updated to more clearly share the recipe.) 

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