Today I am very pleased to introduce a new section on my blog called Reader Recipes. If anyone would like to share a personal recipe with an Irish twist, then why not contact me. I would love to use this website as a forum for sharing our Irish kitchen secrets, with all those who truly appreciate Irish food and cooking.
Check out the lower menu bar beneath the website logo. Under the “Cooking” section, a new drop down “Reader Recipes” tab appears, where I will file all of your delicious submissions.
Today’s fabulous, muffin recipe was sent to me by Laura McGuinn from Raleigh, North Carolina. She is a proud Irish-American who enjoys exploring and learning about all things Irish, and sincerely wants to ‘get to know’ Ireland like a long lost friend.
Her recipe today is for delicious Chunky Applesauce Muffins, adapted from her mother’s recipe. In my opinion, Laura’s use of oats, ground cloves, nutmeg and all spice, definitely gives these muffins an Irish flare, with a distinct aroma of Ireland’s favorite baking spices.
And so without further ado, here is her wonderful recipe:
Chunky Applesauce Muffins
This is a modified version of my mum’s super delicious Applesauce Cake, trying to make it slightly healthier…and maybe just a wee bit Irish. By the way, I like using stainless steel mixing bowls for this recipe.
- Cream together:
- 1 stick (1/2 cup) softened unsalted butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- Add & cream thoroughly:
- 1 cup unsweetened applesauce
- 1 egg
- Set aside.
- Blend together:
- 1 cup (120 grams.) whole wheat flour
- 1 cup (80 grams) organic whole grain quick oats
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- (adjust spices to taste)
- Set aside.
- Prepare chunks:
- 1/2 cup (60 grams) slivered or chopped almonds
- 1/4 cup (30 grams) currants
- 1/4 cup (40 grams) sultanas (golden raisins)
- This would be a good time to go ahead and preheat oven to 350F.
- Turn wet mixture into dry mixture and blend together well, making sure everything is moistened.
- Dump in all the nuts and fruits, stirring together till chunks are evenly distributed throughout batter.
- Prepare a 12 cavity muffin tin. You can grease/butter if you want, spray with non-stick cooking spray…or simply line with recycled baking papers. This time, I used silicone shamrock shaped muffin bakers from A.C. Moore, and sprayed each cavity lightly with canola based non-stick cooking spray.
- Pour batter in muffin cavities about 2/3 full…or until all the batter is used up.
- Make sure oven is preheated to 350F before baking. I always use an oven thermometer too.
- Bake for 17 minutes, turn half way round and bake another 17 minutes. Oven temps and times may vary, of course, allow for some flexibility.
- Remove from oven and check multiple muffins (especially the biggest ones) with a toothpick. If it comes out clean & dry…they’re done!
- Place muffins on cooling rack (I always use paper towels under the muffins too) until completely cooled.
These little beauties are excellent to have with breakfast or tea, along with butter, jam, cream, whatever you like…or just enjoy one by itself as a snack. My personal favorite way to eat this muffin is actually to mix it with about 1/2 cup of 2% small curd cottage cheese. Super yummy!!
A big thank you to Laura for her fabulous recipe submission. I will definitely be baking these for my muffin-loving munchkins.
I really enjoyed Laura’s baking tips, especially her recommendation for using metal bowls, and the need to check multiple muffins to see if they are really done. Those big ones can be tricky. I sometimes pick out the smaller ones when they are done, and pop the big ones back in the oven for an extra few minutes.
Wishing you all happy baking and I look forward to learning from all the wonderful Irish cooks out there. So don’t wait! Send in your recipes and photos of your scrumptious Irish grub.
Slán agus beannacht leat!
(Goodbye and blessings)
Irish American Mom