This recipe is heavily based on the ‘Pear and Ground Ginger Muffins’ from Nigella Lawson’s Nigella Express cookbook. Since we had leftover apple sauce, I thought this variation would be a good way to use some of it up. The smell of these freshly-cooked, lightly spiced muffins wafting through the house is fantastic.
Make approximately 12.
2 teaspoons baking powder
150g caster sugar
75g light brown sugar, plus ½ teaspoon per muffin for sprinkling (optional)
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 x 142ml pot sour cream
125ml vegetable or Rice Bran oil
1x 15ml tablespoon honey
1 1/2 cup chunky apple sauce
Preheat the oven to 200C/gas mark 6, and line a 12-bun muffin tin with muffin papers. Measure into a bowl the flour baking powder, caster sugar, 75g of brown sugar and the ground cinnamon and nutmeg.
Sprinkle each one with ½ teaspoon of brown sugar and bake for 20 minutes. Remove to a cooling rack. These are best eaten while still a little warm.