Name: Spiced Applesauce Muffins
Total time: 55 min
Ingredients: Vegetable oil spray; ¾ cup (3¾ ounces/106 grams) all-purpose flour; ¾ cup (4⅛ ounces/117 grams) whole-wheat flour; 1 teaspoon baking soda; ½ teaspoon table salt; ⅔ cup (4⅔ ounces/132 grams) sugar; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup unsweetened applesauce; 8 tablespoons unsalted butter , melted and cooled; ¼ cup (2 ounces/57 grams) apple cider or apple juice; 1 large egg; 1 teaspoon vanilla extract

Why This Recipe Works

Applesauce, apple cider, cinnamon, and nutmeg make these muffins a fall-flavored treat the whole family will love. The muffins use a combination of whole-wheat and all-purpose flour for a hearty, but not dense or stodgy, texture. While both flours are made from wheat, all-purpose flour is made with wheat kernels that have their outer layers (called the bran) removed. Whole-wheat flour is made by grinding kernels with their bran intact. This gives whole-wheat flour a darker color and a deeper, nuttier flavor. Plus, that bran adds protein and fiber. Have your young chef compare the appearance, texture, and smell of the two flours before mixing them together in step 2 (but they should not eat raw flour!).

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.

In medium bowl, whisk together all-purpose flour, whole-wheat flour, baking soda, and salt.

In large bowl, whisk together sugar, cinnamon, and nutmeg. Transfer 2 tablespoons sugar mixture to small bowl and reserve for sprinkling.

Add applesauce, melted butter, cider, egg, and vanilla to remaining sugar mixture in large bowl and whisk until well combined.

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.

Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups. Sprinkle reserved sugar mixture evenly over batter in each muffin cup.

Place muffin tin in oven. Bake until muffins are deep golden brown and toothpick inserted in center of 1 muffin comes out clean, 20 to 25 minutes.

Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let muffins cool in muffin tin for 15 minutes.

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.