Baked Goods

Applesauce Muffins

Filed Under: Baked Goods, Cooking, Muffins

 

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Applesauce Muffins

Servings 12
Calories 131 kcal

Ingredients

  • 1 1/4 cup Applesauce Unsweetened
  • 1/4 cup Honey
  • 2 tbsp canola oil
  • 1 Egg
  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

Instructions

  1. In a large bowl, beat together the applesauce, egg, oil, and honey. Set the bowl aside

  2. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins and divide the batter among the 12 greased muffin cups.

  3. bake the muffins in a preheated 375º oven for 20 minutes.

Chocolate Chip Scones

Filed Under: Baked Goods, Cooking, Recipes

This is one of my favorite recipes. I love scones but adding chocolate makes it all the better. You can use a food processor rather than the pastry tool; it makes it go a little quicker. These are light, not too sweet – and the chocolate melts in your mouth.

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Chocolate Chip Scones

Chocolate Chip Scones

Course Dessert
Servings 8
Calories 448 kcal
Author Diane

Ingredients

  • 2 c. all-purpose flour
  • 1/3 c. packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 c. cold unsalted butter, cut into 1/2" pieces
  • 3/4 c. semi-sweet chocolate chips
  • 1/2 c. buttermilk Use buttermilk only (do not substitute.)
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla
  • 1 T. milk

Instructions

  1. Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, egg, and vanilla. Stir just until combined, taking care to not overmix.
  2. Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.