Fix Me A Snack

A blog created by a mom who got sick of feeding her kids crackers and ice cream

Here are our Hurricane Irene muffins. I’ve stopped listening to the news because I just sends me into a complete panic. I just spent the day doing load after load of laundry and baking.

By the way, my family’s new favorite dinner entree is a Tomato Tart. I’ve been using the recipe from Martha Stewart’s Baking Handbook which includes a bunch of smashed roasted garlic covering the tart shell topped with lucious ripe tomatoes, olive oil, salt & pepper, and a generous sprinkling of parmesan cheese. It is then baked for 45 minutes until the cheese is perfectly golden and tomatoes are starting to melt. Please go make yourself one right now. Holy moly.

I  just now got a call from the automated Connecticut Emergency Alert System specifically telling people in my town that Irene is going to be all up in our business starting somewhere around midnight. Time to get crackin’! Here’s hoping it’s all getting blown out of proportion and everyone out there stays super safe.

Chocolate Chip Applesauce Muffins Recipe

This recipe is adapted from Kitchen Stewardship’s Easy One-Bowl Muffins which is found in Katie’s Healthy Snacks To Go ebook. It’s extremely moist, tender, and perfectly sweet.

1 cup brown sugar, packed
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 2/3 cup white whole wheat flour
1/2 cup unsalted butter, melted and cooled
1/2 cup cold water
2 eggs, beaten
1 cup unsweetened applesauce
1/3 cup mini chocolate chips

Preheat oven to 350 degrees Farhenhiet.

In a large mixing bowl, stir together the brown sugar, baking powder, baking soda, salt, cloves, cinnamon, nutmeg, and flour. Make a well in the center of the dry ingredients and pour in the butter, water, eggs, and applesauce. Stir well. Add the chocolate chips and stir to incorporate.

Fill greased mini muffin cups 2/3 of the way. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a cooling rack. Once cool, freeze or store in an airtight container.

Yield: about 38 mini muffins
Prep-time: 15 minutes
Bake-time: 15 minutes

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  1. Jenn
    7:34 pm on August 27th, 2011

    Stay safe!!!! :)

  2. Lucky you baking in the storm. We were without power until just an hour ago (I live in South Jersey) so I couldn’t do very much in the kitchen. But now I’m back in full swinging. and craving these muffins!

  3. Hopefully you were able to stay safe and without damage! These mini muffins look tasty!

  4. Love the sub title of your blog! These muffins sound amazing! Just called my BFF in NC to make sure she was okay! Take care and thanks for the recipe. I’ll be sure to peruse the rest of your site!

  5. Just got power back last night. All is well. Muffins definitely helped out.

  6. I have LOADS of applesauce leftover from last year’s canning extravaganza. This sounds like a great recipe to start making a dent in that! :)

  7. Cassie
    2:44 am on September 26th, 2011

    Sounds yummy!! You mentioned freezing these; how does that work? Do you just thaw them at room temp, or..? I’ve frozen cookie dough before, but never the finished baked product. Thanks!

  8. Cassie,
    Yup, you just store them in an airtight container and thaw them at room temp, or in the micro as needed.

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