I am going to be honest up front: I made these muffins with store bought applesauce this time. To my credit, when I make apple crisp, I almost always end up making the cider from apples on hand, but this time, I had an old jar of applesauce in the fridge that needed to be used up. (This recipe used no CSA fruit – there I’ve said it. … I am so ashamed…..)
This is also a recipe I’ve had cut out and in the recipe box for at least 15+ years. I don’t remember where it came from. It isn’t a perfect recipe in its original form. I never put them in muffin cups any more; I spray my muffin cups with cooking spray.
My muffin pan is shaped like little bundt cakes, so I didn’t make the topping this time. Normally the topping really is the best part. 🙂
Other than that, I did follow the instructions. The indent in the bottom is a great place to melt butter while the muffins are still warm. 🙂
My daughter dis-assembled the original muffin “format” to create a muffin mushroom held together by cream cheese frosting.
I’m sure the cream cheese frosting doesn’t add to the nutrition of the meal, but these muffins are a great option for weekend breakfasts, and if you make a double batch, they provide breakfast during the busy week as well.
(Note: she was eating the melon from last week’s box, so I haven’t totally failed at my CSA support mission!)