Saturday, March 8, 2014

Applesauce Raspberry Orange Muffins

This week I've been thinking muffins. We've been really lucky with the oranges we've been buying from the store lately, so I really wanted to do something that incorporated orange zest. We've also been trying to eat healthy lately, so I wanted to do something that used applesauce as a sweetener, rather than cups and cups of sugar. Finally, I had some of those raspberry preserves leftover, and I thought that would be tasty.

I found a recipe here that seemed easy enough to start with, and not difficult to alter. However, when I started making these I didn't realize that I didn't exactly have all the ingredients.

In theory, these are all the ingredients you need. It really helps to check how much applesauce you actually have. The original recipe calls for a cup and a half of applesauce, and I could just barely scrape out a whole cup. Other ingredients you may realize you really should add are brown sugar, powdered sugar, and milk.

Combine egg, applesauce, and oil. Whisk lightly until combined.

Realize that this would be a really good time to add the raspberry preserves. Add them too. 

 Realize that you've forgotten the orange zest, and add that too.

Mix up white powders, and be in awe of obligatory white-powder photo.


Mix dry ingredients into wet ingredients.

Realize that, whoa, maybe that extra half cup of applesauce would have made a big difference because, man, that batter is way too dry. Frantically squeeze the juice of the orange that you zested into the batter. Breathe a sigh of relief as the batter starts to act more like muffin batters you've seen before. Taste a little of the batter. Realize that the juice from the orange has made the batter tangy, but also a little bitter.


 Come to terms with the fact that, yes, a tablespoon of brown sugar would really make the whole thing taste better.

Spoon the batter into muffin pan. Realize you forgot to preheat the oven to 375. Turn the oven on and bake the muffins for about 20-25 minutes.

Give the muffins a minute to cool down, and taste a piece. Realize that, yes, these taste healthy, and if you wanted muffins that taste healthy then these are perfect for you. But oh my goodness, you're just not in the mood for healthy tasting muffins right now. Whip up a quick glaze with about a quarter cup of powdered sugar and a splash of milk. Dunk the tops of the muffins in the glaze, and think happy thoughts.


 Oh, now really, doesn't that look better?

These are pretty good while they're still warm, so don't hesitate to eat while they're still a little steamy.

Goodness knows I didn't.

Recipe: Applesauce Raspberry Orange Muffins
Prep Time: 30-45 Minutes | Cook Time: 20-25 Minutes | Difficulty: Easy | Servings: 6



  • 1 Egg
  • 1 cup Applesauce
  • 2 tbsp Vegetable Oil
  • 3 1/2 tbsp Raspberry Preserves
  • Zest of 1 Orange
  • Juice of 1 Orange
  • 1 tbsp brown sugar
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/4 cup Powered Sugar
  • 1 tsp (a splash) Milk


  1. Preheat oven to 375°F, and grease your muffin pan. (Or use muffin cups.)
  2. Whisk together egg, applesauce, oil, preserves, zest, juice, and brown sugar.
  3. Add mixture of flour, baking powder, and baking soda.
  4. Spoon batter into muffin pan.
  5. Bake for 20-25 minutes, until cake tester comes out clean. Cool muffins on a rack until cool enough to pick up. (Less than five minutes.)
  6. Mix powdered sugar and milk for glaze. Dunk muffins into glaze and allow a minute for glaze to set.
  7. Eat while still warm. Or don't. I can't make you.

1 comment:

  1. This is so how I cook most of the time that it made me laugh. I tend to use applesauce in place of part of the butter in many recipes and a little bit of the sugar, but it does better as a butter substitute for moisture than it does to sweeten. Also, I love brown sugar. These look good!