Transcript Applesauce Muffins Applesauce Muffins View this muffin

Applesauce Muffins
Applesauce Muffins
Lunches & Snacks, p. 75
1 Muffin of 12: 185 Calories
View this muffin
demonstration for most
of the basic steps for all
muffin recipes.
Eat plain or make tasty
cupcakes with frosting.
See Desserts for frosting
recipes.
WHAT IS THE PURPOSE OF THE CD DEMONSTRATIONS?
 The CD demonstration provides visual clarification, builds
enthusiasm and shows you what the completed recipe
looks like.
 The CD demonstration cannot substitute for the written
recipe. The cookbook is primary and essential.
 It is therefore not necessary to have a computer in the
kitchen. You can view the demonstration anywhere in the
house where the computer is located.
 There are often extra tips in the CD demonstration that are
not provided in the written recipe due to lack of space.
 The best time to view the CD demonstration is just before
you prepare the recipe. Also view it afterward to clarify
what you might have missed or not understood.
READ THE RECIPE CAREFULLY – GET THE BIG PICTURE!
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Recipe Title
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These comments give bits of extra helpful
information.
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1. Each step tells you what to do.
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1 cup milk (p. 13)
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½ cup honey (p. 13))
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etc.
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Comments at the top
Each preparation step
Essential ingredients
Review extra information as
needed with parent--referenced
by page numbers, e.g. (p. 13).
Review the ABC’s, p. 36, as often as you need to follow
the habits given until they become automatic for you.
ASSEMBLE INGREDIENTS & EQUIPMENT - FOR STAGE 1
Use 1 or 2 trays to set ingredients and small equipment pieces
INGREDIENTS
butter
honey
unsweetened applesauce
almond extract
whole grain flour (pastry wheat,
barley, or alternative; to grind,
view Grain Milling)
walnuts, optional
baking powder
baking soda
salt
cinnamon
ground cloves
EQUIPMENT
mixing bowl
1 cup glass measure
1 cup dry measure
¾ cup dry measure
rubber scraper
metal spatula or table knife
wire whisk
small bowl
small strainer
measuring spoons, 1 tsp, ½ tsp, ¼ tsp
tea towel
plastic wrap
kitchen timer
cutting board, optional
chef’s knife, optional
STAGE 1
STEP 1. Thoroughly mix ingredients together, one at a time
in order given with a wire whisk, but do not over beat:
melted
butter
warm
honey
Melt butter in glass mixing bowl, if you
have one, or in 1 cup measure in
microwave about 40 seconds
Warm honey
about 20 seconds
in microwave
Honey warmed in same measuring cup
as butter will “grease” it, making the
honey slide out easily
Warm honey is easier to mix in and assists a warm batter for soaking
Blend butter and honey thoroughly
unsweetened
applesauce
Tip: Place a folded tea towel under the bowl while
mixing to keep the bowl from slipping while mixing
Almond extract
Blend applesauce and
extract in thoroughly
flour
Blend in flour
just
until
mixed
To measure flour:
Spoon flour into dry measuring cup
Do not pack the flour down into the cup.
Level off straight across top of cup with
metal spatula or a table knife
walnuts,
optional
Chop nuts on cutting
board with chef’s knife
Fold nuts in with a rubber scraper
Tip: Do not blend too much. Gluten in the grain
will toughen and the muffins will not come out as
light in texture
For nutrition, it is best to use soaked nuts
Soaking them in the batter is the easy way, but separate soaking
with some salt is more effective; see Nuts – soaking
STEP 2. Cover the bowl with plastic wrap and leave
on counter at room temperature for 12 – 24 hours
Stick an egg post-it note
on top of the plastic
wrap to remind you not
to overlook it!
STEP 3. Stir through small strainer into a small bowl; set aside:
baking
powder
baking
soda
salt
cinnamon
cloves
Stir through strainer
Baking soda and unrefined sea salt often have lumps;
straining removes them
ASSEMBLE INGREDIENTS & EQUIPMENT - FOR STAGE 2
egg
leavenings, salt, spices
wire whisk
rubber scraper
muffin pan(s)
non-stick spray or soft butter & wax paper
¼ or 1/3 cup dry measure (to scoop up muffin batter)
kitchen timer
serving basket & colorful cloth or napkin
STAGE 2
STEP 4. Preheat oven and grease muffin pan
325º
Spray muffin cups with non-stick spray
or use piece of wax paper to grease
with soft butter (preferred by Sue
Gregg)
Stainless muffin pans need greasing
with more care than non-stick pan to
prevent sticking
STEP 5. Thoroughly blend in egg, then briefly blend in leavenings, salt, and spices, just to mix evenly; don’t over mix:
egg
Over mixing
toughens the
gluten in the flour,
making less tender
muffins
Blend with wire whisk (if
soaked batter is too stiff, start
with a mixing spoon)
Leavenings, salt
and spices
STEP 6. Scoop batter into greased muffin pan(s);
fill muffin cups evenly
You may wish to make 10 larger
muffins instead of 12 smaller ones
Use a ¼ or 1/3 cup measure to
scoop batter into muffin cups
Scrape
bowl well
with rubber
scraper
Fill any empty cups
half full of water
STEP 7. Set pan (s) in center of oven;
bake about 25 – 30 minutes until done
Always set the timer for shorter baking time given in recipe
To test for doneness, see next frame
Tests for doneness:
Touch your finger on top of
muffins; they should be firm
Insert a toothpick in center of
muffin; if it comes out clean
without batter on it, the muffins
are done
Muffins should be nicely
browned
If muffins are not done, return
them to oven to bake another
5 minutes, or as needed
Allow muffins to cool in pan 5 – 10 minutes;
with a slight tug on the sides they should pop out easily
Muffins seldom come easily out of
pans immediately after baking
If muffins are still sticking,
you can run a table knife
around the edges
Place muffins in a basket lined with a colorful cloth or napkin
ENJOY!
But seek first his kingdom and his righteousness, and all these things will be given you.” Matthew 6:33
Applesauce Muffins
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SueGreggCookbooks
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