Autumn Muffins
Joyce Spears
Lots of fruit, nuts, and spices. Perfect for Fall mornings.
ingredients
- 3/4C (86g) Hazelnuts (toasted and chopped)
- 1/4C (56g) Light Brown Sugar
- 1/4C (57g) Dark Brown Sugar
- 1/2C (100g) White Sugar
- 2C (250g) All-Purpose Flour
- 1C (120g) Whole-Wheat Flour
- 1/2t (2g) Baking Soda
- 1T (14g) Baking Powder
- 1/2t (3g) Salt
- 2t (5g) Cinnamon
- 1/2t (1g) Nutmeg
- 1t (2g) Ginger
- 1/2C (112g) Butter (melted)
- 1/2C (128g) Applesauce
- 1/2C (170g) Honey
- 1t (4g) Vanilla
- 1 1/4C (306g) Milk
- 2 Eggs (beaten)
- 1C (135g) Granny Smith Apple (pealed and grated)
- 1C (121g) Dried Cranberries
- 1/2C (75g) Dried Figs (chopped)
- 1/2C (73g) Dried Papaya (diced)
- 1/2C (73g) Golden Raisins
directions
- 1
Preheat oven to 350.
- 2
In a baking pan, toast hazelnuts in one layer in middle of oven for 10 to 15 minutes, or until lightly colored and skins are blistered.
- 3
Wrap nuts in a kitchen towel and let steam 1 minute.
- 4
Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.
- 5
Chop nuts with sharp kitchen knife.
- 6
In a large bowl, stir together the brown sugars, white sugar, flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- 7
Make a well in the center, and add the melted butter, applesauce, honey, vanilla, milk, and eggs.
- 8
Mix until smooth.
- 9
Peal apple and grate using box grater or food processor.
- 10
Add apple to batter.
- 11
Stir in the cranberries, figs, papaya, golden raisins, and hazelnuts.
- 12
Spoon the batter into muffin tins. Cups should be at least 3/4 full.
- 13
Bake for 20 minutes in the preheated oven (350 degrees) or until a toothpick inserted into a muffin comes out clean.
Source: Joyce Spears
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