Ration Challenge - Day 2

Applesauce Muffins

These "muffins" are low in fat and sugar so the applesauce plays double duty here, adding sweetness and tenderness that the rationed foods would have provided.

After tasting them, I'd call these biscuits, not muffins! Even the batter was very biscuit-like. These go great with fried chicken or pork chops, with some butter & honey. In fact, I ended up making fried chicken just to satisfy my craving. Not bad at all…

Recipe from Grandma’s Wartime Baking Book, Author Joanne Lamb Hayes

2 cups AP flour

4 tsp. baking powder

2 tsp. sugar

½ tsp. salt

1 cup milk

1 large egg, lightly beaten

2 T. vegetable oil

2/3 cup sweetened applesauce

Heat oven to 400°F. Line a 12-cup muffin pan with paper cups. Combine dry ingredients in a medium bowl. Beat together milk, egg and oil in a small bowl. Make a well in the center of the dry ingredients and add milk mixture; stir just until dry ingredients have been moistened. Do not overbeat.

Spoon half the batter into muffin cups, top with applesauce and remaining batter. Bake muffins 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.