Sour Cream Applesauce Muffins
A slouchy relaxed muffin for your breakfast. This is a creamy-applesauce muffin that is perfect for breakfast.
Servings Prep Time
12 40minutes
Servings Prep Time
12 40minutes
  1. Preheat the oven to 400 degrees F. Oil a muffin tin. (Choose your own size)
  2. Mix the dry ingredients together, sifting the flours into the bowl.
  3. Combine all the wet ingredients. At the end, add one egg at a time, slowing down to let each one be incorporated into the batter.
  4. Stir the liquids into the dry ingredients. Combine them together with long, sure strokes, not rapid-fire movements. Watch, carefully, to make sure all the flour is combined, not pockets of dry goods left standing. But don’t over-mix, either, because that will make the muffins tough and dry. Go slowly. Pay attention.
  5. Fill the muffin tins as high as you want. (Too high and they might spill over a bit, but that’s okay. too low and they will be small, but that’s probably fine too.) Slide the tin into the oven and bake for about 15 to 18 minutes, or until a knife inserted into the muffin comes out clean.
  6. Allow the muffins to cool for 10 minutes. Pull them out of the muffin tin. Eat, preferably with butter and rhubarb jam.