If you like molasses, these muffins are just right for you.
- 1/4 cup oil
- 1/2 cup dark molasses
- 1 cup applesauce
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp salt
Mix the three wet ingredients. Sift together the dry ingredients, making sure there are no soda clumps.
Preheat the oven to 375ºF and grease a 12-cup muffin tin.
Add the wet ingredients to the dry ingredients and mix until blended. Fill into the muffin tin and bake for 18-20 minutes, or until an inserted wooden toothpick comes out clean.
These are rather soft muffins, so have a care when you take them out of the tin or they will look somewhat squished. But truth be told, they taste great one way or another.
Variations: Add half a cup of raisins into the dry ingredients before mixing it all together, or substitute a can of drained mandarin oranges for the applesauce.
This is a slightly modified version of the Cinnamuffin recipe from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal, published in 1986.