Recipe of the Day — Cocoa Applesauce Muffins

Yesterday I took a meal to a family with a tiny new member. It was a pretty standard ‘new mom meal’ that I make — grilled citrus chicken, roasted potato strips, peas, salad, fresh yeast dinner rolls and for dessert I made an apple crisp. I usually make enough that the family can get at least dinner and a lunch if not two dinners out of it . . . sometimes they get more b/c I can forget the difference in cooking for just two compared to our six, but the point is always to minimize the amount of work for Mom. In light of that and if time permits, I usually try to toss in some muffins of some variety for a breakfast and/or snack. Yesterday it was Cocoa Applesauce Muffins, which are a huge favorite here so I ALWAYS make a double batch! These are a Hershey’s Cocoa recipe that can also be done in the microwave.

choc-muffin.jpg

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Cocoa Applesauce Muffins

¼ c. cocoa
¼ c. oil
¾ c. applesauce
1 egg, beaten
1 ¼ c. flour
¾ c. sugar
¾ t. baking soda
¼ t. salt
¼ t. cinnamon
½ c. chopped nuts
Crunch Topping, see below

Preheat oven to 350 F.

In a small bowl, combine cocoa and oil; stir until smooth. Add applesauce and egg; blend well. In a medium bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir in applesauce mixture just until moistened. Fold in nuts.

Fill muffin tins ½ full with batter and top with Crunch Topping. Bake about 20 minutes or until tester comes out clean.

Makes 12 muffins.

Crunch Topping:
1 Tbsp. butter
2 Tbsp. cocoa
¼ c. packed brown sugar
¼ c. chopped nuts
2 Tbsp. flour
¼ t. cinnamon

Melt butter, stir in cocoa and blend until smooth. Stir in remaining ingredients to make crumble topping.

Alternate microwave instructions:
Place 6 paper muffin cups in microwavable muffin pan or 6 ounce microwavable custard cups. Fill each cup ½ full with batter. Sprinkle about 2 t. Crunch Topping on each muffin. Microwave on HIGH 2 ½ to 3 ½ minutes, turning ¼ turn every minute or until wooden pick inserted in center comes out clean. (Tops may still appear moist). Let stand several minutes. (Moist spots will disappear on standing.) Repeat procedure with remaining batter. Serve warm.

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choc-muff.jpg

My notes:

Often times I leave out the nuts in the name of economy and for the taste of certain people — but when I do use the nuts, we like them best when they are finely ground, not gently chopped in large pieces.

Sometimes I leave out the cinnamon for variety, but we like it both with and without.

I generally make these with half whole wheat flour and half white and in the ‘crunch topping’ I usually use wheat germ for half or more of the nuts or for part of the flour — it makes it even more crunchy and adds good fiber.

Also, when I double the recipe, I only use 1/4 c. oil and use 1 3/4 c. applesauce and it turns out great.

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3 Responses

  1. Thanks for sharing this recipe, I think I’ll give it a try soon! I like using applesauce in muffins but haven’t tried it yet with cocoa. Thanks for adding me to your blogroll 🙂

  2. It’s a cold day here so what better time to warm up the kitchen by baking? I added pictures to this recipe. I’m so thrilled by these pics for recipes that I find myself wanting to go back and remake everything just to have a picture for the blog! 😀 But these are also favorites here and we eat a lot of muffins for breakfast and snacks . . . can you say ‘Carb Overload’? Yes, that’s what we do in this house! 😉

  3. All that food sounds YUMMY! 🙂 I still can’t believe you have time to post all your recipes so often! 🙂

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