The key to a winning spiced muffin or sweet bread is the perfect blending of spices. Ashley at Delish provided that very element to a muffin recipe I adapted slightly to use some of our dehydrated candied zucchini (our “zucc-raisins“), though you can use dried apple, raisin, or cranberry instead. The results were so wonderful that Amanda and I had to stop what we were doing and sit down for a cup of tea and a muffin.
Because the candied zucchini is sweet before it hits the batter, this muffin is a bit sweeter than we usually have in this home. You might make a slight adjustment in the amount of sugar that goes into the recipe. That said, I must admit none of us complained about the sweetness.
The candied zucchini tastes more like a fresh berry than a piece of dried fruit. Both the taste and the texture will remind you of a blueberry or strawberry slice in a muffin. While the spices are a perfect blend, I still put in the zest of a lemon to play off the fruit motif of the candied zucchini.
Having the chopped nuts and sugar as a topping makes these muffins interesting even before you take a bite. For a most pleasing muffin, use a sugar that is chunky and sparkles in the light. It adds crunch and a little drama.
I used freshly ground spelt flour, my favorite. It makes for a lightness in baking that regular whole wheat flour does not provide. Since we had a jar with 2 cups of applesauce, I doubled the recipe to use it all and I am so glad I did. What is recorded below is the applesauce muffin recipe from Delish incorporating the adaptations I made (including doubling the batch).
Put on the tea pot and have a party!
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