This is what happens when you have a hankering for chocolate muffins but don’t want the calories. I went out searching for a chocolate applesauce muffin recipe after making applesauce pancakes this morning. Not too sweet, sayeth the husband, and also not too dense. Good for breakfast, snack, or dessert.
Source: ButterYum (muffin recipe) and Six Sisters’ Stuff (baking tips)
Preheat the oven to 350. Gather your ingredients, as always. (That’s flour and sugar in the background containers.) Use room temperature butter or cut it into small chunks so it will cream well.
Cream the butter and sugar in the bowl.
Add eggs and powdered cocoa. Fold in applesauce.
Add remaining ingredients and stir until mixed. If you continue mixing it will introduce air bubbles and really fluff up.
Fill the muffin tin at least half full, closer to 3/4 full if you can manage.
As you put the muffins in the oven, lower the temperature to 325 degrees.
Bake for 25-28 minutes. Remove from tin and let cool for 5 minutes.
- 1/2 cup butter (1 stick), room temperature
- 2/3 cup sugar
- 2 eggs
- 1/2 cup powdered Dutch cocoa
- 1.5 cup applesauce (cinnamon flavored is fine)
- 1.75 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Cream the butter and sugar. Add eggs and cocoa. Fold in applesauce. Add remaining dry ingredients and mix until just combined. Fill muffin tins about three-quarters full. Reduce oven temperature to 325 degrees and bake for 25-28 minutes. Let cool for 5 minutes. Frost if desired.
Makes 12 muffins.
Pancakes are a Sunday morning favorite in our house. I made these as a surprise one day and we fell in love with the recipe. I haven’t tweaked this one since it involves baking-like ingredients (and I’m a terrible baker) but I’ve found some great tips for making the perfect pancake.
It all starts with a good recipe.
And then the ingredients. For extra spice, use cinnamon applesauce.
Ingredients, meet bowl. Always crack your eggs one-by-one into a smaller container — I like to use one of the measuring cups larger than a 1/2 cup. That way you can fish out any eggshells that might make their way into the batter.
Heat your pan until water sizzles when it hits it. Pour into pan.
Once the pancakes begin to bubble on top, it’s time to flip. If you can manage to get the batter to fill in the holes as you slowly flip, you can get the golden hue on both sides.
And there you go! Golden pancakes.
We prefer jams, jellies, and chocolate syrup to the artificial corn syrup and butter. It compliments the applesauce taste nicely. These also refrigerate very well! Simply cover or put in a sandwich bag to chill and pop in the microwave for a few seconds. They don’t get hard or dried out like other pancakes can.
- 1 c. flour
- 1 c. milk
- 1/2 c. applesauce (regular or cinnamon works)
- 2 tbsp. oil
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
Measure all ingredients and put in mixing bowl. Mix ingredients until smooth. Cook in pan or on griddle until bubbles form on one side. Carefully turn and brown on other side. Serve with apple butter, strawberry jam, or grape jelly for a delightful breakfast or with chocolate syrup for a daring one.