Applesauce Muffins Applesauce Muffins Lunches & Snacks, p. 75 1 Muffin of 12: 185 Calories View this muffin demonstration for most of the basic steps for all muffin recipes. Eat plain or make tasty cupcakes with frosting. See Desserts for frosting recipes. WHAT IS THE PURPOSE OF THE CD DEMONSTRATIONS? The CD demonstration provides visual clarification, builds enthusiasm and shows you what the completed recipe looks like. The CD demonstration cannot substitute for the written recipe. The cookbook is primary and essential. It is therefore not necessary to have a computer in the kitchen. You can view the demonstration anywhere in the house where the computer is located. There are often extra tips in the CD demonstration that are not provided in the written recipe due to lack of space. The best time to view the CD demonstration is just before you prepare the recipe. Also view it afterward to clarify what you might have missed or not understood. READ THE RECIPE CAREFULLY – GET THE BIG PICTURE! xxxxxxxxxxxxxxxxxxxxxx Recipe Title xxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxx These comments give bits of extra helpful information. xxxxxxxxxxxxxxxxxxxxxx xxxxxxxxxxxxxxxxxxxxxx 1. Each step tells you what to do. xxxxxxxxxxxxxxxxxxxxxx 1 cup milk (p. 13) xxxxxxxxxxxxxxxxxxxxxx ½ cup honey (p. 13)) xxxxxxxxxxxxxxxxxxxxxx etc. xxxxxxxx Comments at the top Each preparation step Essential ingredients Review extra information as needed with parent--referenced by page numbers, e.g. (p. 13). Review the ABC’s, p. 36, as often as you need to follow the habits given until they become automatic for you. ASSEMBLE INGREDIENTS & EQUIPMENT - FOR STAGE 1 Use 1 or 2 trays to set ingredients and small equipment pieces INGREDIENTS butter honey unsweetened applesauce almond extract whole grain flour (pastry wheat, barley, or alternative; to grind, view Grain Milling) walnuts, optional baking powder baking soda salt cinnamon ground cloves EQUIPMENT mixing bowl 1 cup glass measure 1 cup dry measure ¾ cup dry measure rubber scraper metal spatula or table knife wire whisk small bowl small strainer measuring spoons, 1 tsp, ½ tsp, ¼ tsp tea towel plastic wrap kitchen timer cutting board, optional chef’s knife, optional STAGE 1 STEP 1. Thoroughly mix ingredients together, one at a time in order given with a wire whisk, but do not over beat: melted butter warm honey Melt butter in glass mixing bowl, if you have one, or in 1 cup measure in microwave about 40 seconds Warm honey about 20 seconds in microwave Honey warmed in same measuring cup as butter will “grease” it, making the honey slide out easily Warm honey is easier to mix in and assists a warm batter for soaking Blend butter and honey thoroughly unsweetened applesauce Tip: Place a folded tea towel under the bowl while mixing to keep the bowl from slipping while mixing Almond extract Blend applesauce and extract in thoroughly flour Blend in flour just until mixed To measure flour: Spoon flour into dry measuring cup Do not pack the flour down into the cup. Level off straight across top of cup with metal spatula or a table knife walnuts, optional Chop nuts on cutting board with chef’s knife Fold nuts in with a rubber scraper Tip: Do not blend too much. Gluten in the grain will toughen and the muffins will not come out as light in texture For nutrition, it is best to use soaked nuts Soaking them in the batter is the easy way, but separate soaking with some salt is more effective; see Nuts – soaking STEP 2. Cover the bowl with plastic wrap and leave on counter at room temperature for 12 – 24 hours Stick an egg post-it note on top of the plastic wrap to remind you not to overlook it! STEP 3. Stir through small strainer into a small bowl; set aside: baking powder baking soda salt cinnamon cloves Stir through strainer Baking soda and unrefined sea salt often have lumps; straining removes them ASSEMBLE INGREDIENTS & EQUIPMENT - FOR STAGE 2 egg leavenings, salt, spices wire whisk rubber scraper muffin pan(s) non-stick spray or soft butter & wax paper ¼ or 1/3 cup dry measure (to scoop up muffin batter) kitchen timer serving basket & colorful cloth or napkin STAGE 2 STEP 4. Preheat oven and grease muffin pan 325º Spray muffin cups with non-stick spray or use piece of wax paper to grease with soft butter (preferred by Sue Gregg) Stainless muffin pans need greasing with more care than non-stick pan to prevent sticking STEP 5. Thoroughly blend in egg, then briefly blend in leavenings, salt, and spices, just to mix evenly; don’t over mix: egg Over mixing toughens the gluten in the flour, making less tender muffins Blend with wire whisk (if soaked batter is too stiff, start with a mixing spoon) Leavenings, salt and spices STEP 6. Scoop batter into greased muffin pan(s); fill muffin cups evenly You may wish to make 10 larger muffins instead of 12 smaller ones Use a ¼ or 1/3 cup measure to scoop batter into muffin cups Scrape bowl well with rubber scraper Fill any empty cups half full of water STEP 7. Set pan (s) in center of oven; bake about 25 – 30 minutes until done Always set the timer for shorter baking time given in recipe To test for doneness, see next frame Tests for doneness: Touch your finger on top of muffins; they should be firm Insert a toothpick in center of muffin; if it comes out clean without batter on it, the muffins are done Muffins should be nicely browned If muffins are not done, return them to oven to bake another 5 minutes, or as needed Allow muffins to cool in pan 5 – 10 minutes; with a slight tug on the sides they should pop out easily Muffins seldom come easily out of pans immediately after baking If muffins are still sticking, you can run a table knife around the edges Place muffins in a basket lined with a colorful cloth or napkin ENJOY! But seek first his kingdom and his righteousness, and all these things will be given you.” Matthew 6:33 Applesauce Muffins Graphics, Photos, Content © 2005, 2011 SueGreggCookbooks www.suegregg.com 8830 Glencoe Drive Riverside California 92503-2135 All Rights Reserved. Reproduction in whole or in part in any form or medium without the express written permission of SueGreggCookbooks is prohibited. “Now I Belong” K-2500 Music Arranged and Performed by David Kerr ©2005 David Kerr Productions Scripture quotation taken from the NIV®. Copyright © 1984 by International Bible Society. Used by permission of Zondervan Publishing House. All rights reserved.