Walnut and Apple Muffins


Serves: 12
Total Calories: 158

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup dark brown sugar
1/4 cup unsalted butter (1/2 stick), at room temperature
1/4 cup applesauce or apple butter
1/2 teaspoon pure vanilla extract
2/3 cup chopped walnuts

Directions:

1. Preheat the oven to 375°.Grease 2 baking sheets. In a medium bowl mix together the flour, baking powder, cinnamon, allspice, and salt. Set aside.

2. Put the sugar and butter in a food processor. Process until fluffy, about 10 seconds. Add the egg. Process about 15 seconds. Add the applesauce and vanilla. Process 5 seconds. Add the dry ingredients and pulse 10 to 12 times to mix well. Scrape the dough into a bowl. (The dough should be stiff enough to hold its shape, but not dry.) If too dry, add applesauce 1 to 2 teaspoons at a time. If too moist, add 1 tablespoon flour at a time and pulse again. Stir the nuts into the batter.

3. Drop by generous tablespoons onto the prepared baking sheets. Bake until brown on the bottom and lightly browned on top, 10 to 12 minutes. Cool in the pan on a rack. Store in a sealed plastic bag. The muffins can be frozen and reheated, straight from the freezer, in a microwave.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 158
Calories from Fat: 73

This Walnut and Apple Muffins recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.




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