This recipe is a real crowd-pleaser, fills the house with a delicious aroma, and is a great treat! I successfully changed the original half-cup of butter to a half-cup of applesauce to lower the fat.
P.S. This is a very versatile recipe. I've made it with pumpkin butter, and it was yummy. I've made it with nuts, but of course, that raises the fat. A friend made it with apricots (dried, I assume?) and that was very good.
2 cups flour 3/4 cup brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 3/4 cup apple butter 1/2 cup applesauce 1/4 cup skim milk 2 eggs, lightly beaten 3 tablespoons honey 1 teaspoon vanilla 1/2 cup raisins (optional)
Preheat oven to 400 F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.
Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. Before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
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