APPLESAUCE MINI-MUFFINS

 

I always say you are never too old to learn. At least, I'm not. I had never heard of turbinado sugar that is called for in this recipe for Applesauce Mini-Muffins that Cafe Treats Baker Dorene made recently for the Cafe at PWUMC. I remembered how pretty they were on top, but didn't know why. 

As I was typing up the recipe below, I edited it to indicate you could use brown sugar but decided I should check it out anyway and I learned something.

According to thespruceeats.com:

Turbinado sugar is a natural brown sugar that is made by pressing sugar cane to extract the juice. The resulting sugar cane juices are allowed to evaporate, leaving behind large light brown sugar crystals. Turbinado sugar is less processed than granulated sugar and retains some of the natural molasses from the sugar cane juice. This makes it more moist and flavorful than granulated sugar. Some cooks prefer turbinado because it's minimally processed; others prefer it because the large crystals lend themselves to decorating the tops of baked goods.

If you wanted to make these delicious muffins larger (regular sized muffins), just bake them for about 30 minutes and don't forget to immediately drizzle a little maple syrup over them and then sprinkle a little turbinado sugar or brown sugar if that's all you have. They really are a delightful little muffin.

PRINT RECIPE.

APPLESAUCE MINI-MUFFINS

1        cup sugar

1/2    cup (1 stick) butter

1        egg

1-1/2 cups applesauce

1        teaspoon vanilla

1        cup raisins

2       cups flour

1        teaspoon cinnamon

1        teaspoon baking soda

1/2    teaspoon salt

maple syrup

turbinado sugar

Preheat the oven to 350 degrees F.  Fill miniature muffin tins with paper liners. Set aside.

Cream together the sugar and butter til smooth and light.

Add the egg.

Combine the applesauce, vanilla, and raisins in a bowl and then add to the creamed mixture.

Sift together the dry ingredients - the flour, cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until well blended.

Fill the paper liners to 3/4 full. (personal note - I like to use my tablespoon cookie scoop).

Bake until done, about 15 minutes.

Immediately top with a little maple syrup and then sprinkle lightly with turbinado sugar (or brown sugar).