I suppose applesauce muffins are more of a fall food, but I’ve been baking batches of these for breakfast and snacks and find them perfectly suited to the cold, drizzly days of a Pacific Northwest spring. I’ve used store bought and homemade applesauce, and both worked just fine.

Applesauce Muffin Recipe

6 tablespoons butter, melted

2 eggs

2/3 cups brown sugar

1 ½ cups applesauce

1 ½ cup whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon cardamom

½ teaspoon salt

Mix the melted butter, eggs, brown sugar, and applesauce in a large bowl. Add the dry ingredients and stir until just mixed. Grease a muffin tin or use cupcake liners. Spoon batter into cups until they’re half to two-thirds filled. (Reserve the remaining batter for a second batch.)  Bake at 375 degrees for twenty minutes or until done.

Makes about 16 muffins