Apple Sauce Muffins

I've shared many breakfast muffin recipes over the years, and today I'm excited to share another delicious way to use up leftover applesauce.  These muffins are moist, lightly spiced, and perfect for breakfast or a snack.  Feel free to substitute the raisins with dried cranberries or any dried fruit you enjoy.

Makes: 6 small muffins

Ingredients:

• 1 cup self-rising flour
• ¾ cup sugar, divided
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup applesauce
• 1 cup chopped apples
• ⅓ cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C).  Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a small bowl, combine the chopped apples with the cinnamon, vanilla extract, and half of the sugar.  Set aside for a few minutes to allow the flavors to meld.

3. In a large bowl, whisk together the egg, remaining sugar, applesauce, and oil until smooth.

4. Stir in the flour just until combined.  Do not overmix.

5. Fold in the apple mixture and raisins until evenly distributed throughout the batter.

6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7. Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.