I've been baking more than usual these days, probably because the evenings have been a lot cooler, in a wonderful sort of way...sometimes it's even cold, so I use baking as an excuse to warm my house without turning on the heater. I made these 'thanksgiving muffins' the other night and they came out super moist, I'm pretty sure it was the apple sauce that did it. Like I mentioned earlier, I don't really like using apple sauce when I bake cookies, because they come out too soft and fluffy, very un-cookie like, but I'm discovering it's a great ingredient in cake and muffin batter. I have had a problem with it once, when I made sweet potato bread awhile ago and added too much-the bread came out kind of soggy, not so pleasant and yummy...thankfully, I used just the right amount with these muffins :). Hope you all like them!
Thanksgiving Muffins
1 2/3 cups flour
1/2 cup brown sugar
1 cup white sugar
1 egg
1 3/4 tsp baking powder
3/4 tsp salt
3/4 tbsp cinnamon
1/8 tsp nutmeg
1/2 cup apple sauce
1/3 cup milk
1 1/2 TBSP molasses
These took awhile to bake, about 25-28 minutes in a 350 degree oven, but they're worth the wait and they're definitely aromatic in an autumny kind of way :).
P.S.
If you're wondering what that stuff is on top, it's brown sugar...I always seem to find myself sprinkling powdered or brown sugar on my desserts, as if they're not sweet enough as it is ;).
Kitchen notes for thanksgiving muffins
Quick breads and muffins are done when a toothpick comes out with a few moist crumbs, not wet batter. Let loaves rest in the pan briefly, then finish cooling on a rack so steam does not sog the crust. Day-old slices toast beautifully for breakfast.
Seasonal spices bloom when warmed briefly in butter or in the oven’s first minutes of baking. Make-ahead doughs and batters can save holiday timing; label freezer bags with bake temperature and approximate minutes so guests are not waiting on guesswork.
Storage: wrap tightly once cool. Most baked goods freeze well for up to a month; thaw at room temperature, then refresh briefly in a warm oven if you want a just-baked edge.
Serving ideas: portion thanksgiving muffins while slightly warm when aroma matters most, and finish with a small garnish already in the recipe (zest, nuts, herbs, or a drizzle) rather than inventing new flavours.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.