I’m in food management mode. My fridge has stopped working and while waiting for parts and repair I’m keeping it simple by relying on the most stable foods and meals.
My tiny backup cooler/fridge takes limited perishables like milk, eggs, cheese, and perhaps a ready made meal or two. So, there’s nothing like a good challenge to get the creative juices flowing.
For some reason I had several kid-sized servings of applesauce in the pantry. Turns out, 2 of these cups are just enough to make a small batch of 6 delicious applesauce muffins.
These fall-flavored muffins should hold at least 3 days without refrigeration, just long enough to safely polish them all off. Thus far, they have been a welcome touch for breakfast, snacks… even dessert.
The muffins are inspired by a larger recipe at Mel’s Kitchen Café. They cleverly begin by giving rolled oats a quick softening soak with other wet ingredients. Rather than melted butter, I used shelf-ready coconut oil for a light floral background note.
The wet mixture is then dumped into the dry ingredients. The flours can be your choice: gluten-free, whole grained, etc. I used partial all-purpose for max leavening power, plus a touch of recent favorite, buckwheat flour. Additions such as dried cranberries or raisins are also combined with the dry ingredients.
The batter is quickly blended and portioned into a 6-cup lined muffin tin (a large ⅓ cup scoop works beautifully) and bake approximately 18 minutes. To avoid tough or dry muffins, the big caution is to not overmix or overbake.
Mine were/are moist, with just enough texture from the oats and dried cranberries for plenty of flavor, fiber, and food value.
Small Batch Applesauce Muffins
½ cup old-fashioned oats
½ cup unsweetened applesauce
1 large egg
1 tsp vanilla
2 Tbsp coconut oil or butter, melted
3 Tbsp sugar
¼ cup AP flour
2 Tbsp whole wheat or buckwheat flour
½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ cup dried cranberries or raisins, optional
- Preheat the oven to 375 degrees F. Line a 6-cup muffin tin with liners or grease the muffin cups. Set aside.
- In a small bowl, stir together the oatmeal, applesauce, egg, vanilla, coconut oil and sugar and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, cranberries or raisins if using. Make a well in the center and pour in the applesauce mixture. Stir until just combined; don’t overmix or the muffins will be dense and dry.
- Using a large scoop, distribute the batter evenly among the 6 muffin cups. Bake for 18 minutes, until a toothpick inserted in the center comes out clean.
- Remove the muffins to a rack to cool completely. Yield: 6 muffins