Raspberry Applesauce Muffins













I’m going to be brutally honest with you…  I’m not a baker.  Don’t get me wrong  for I love to bake but it is something I am simply not that experienced in.  As a child, I was not taught to bake cakes, pies or cookies.  Pies were made by some woman named “Hostess” and cookies in our home came out of a bag and they were called “Oreos”…

In light of all that, I do have several of my own recipes that I enjoy making and my family loves.  One of our favorite recipes is for my Raspberry Applesauce Muffins.  My Raspberry Applesauce Muffins are light, lemony and has tons of fresh raspberry flavor.  They are easy to make and are great to share at the office or as a hostess gift.  Enjoy!  Tessa


  • 2 c. flour
  • 3/4 c. baking sugar
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. unsweetened applesauce
  • 2 eggs
  • 1/3 c. canola oil
  • 1 1/2 tsp. lemon zest
  • 1 1/2 c. fresh raspberries (if too large, coarsely chop)

Let’s begin. Preheat your oven to 375 degrees.  Grab some muffin tins and grease well.  I often times use cupcake baking cups when I am making muffins to share with my coworkers at the office.  If you choose to use the baking cups, don’t grease your tins.  In a medium sized bowl mix the flour, sugar, baking powder and salt.  Mix well.  In a separate bowl, whisk together the applesauce, eggs, oil, and lemon zest.  Add wet ingredients to the dry ingredients.  Mix until moistened.  Do not over mix.  Now gently fold in your raspberries. Add the mixture to the muffin tins, filling about 3/4 full.  Bake about 20 minutes or until the muffins turn a gorgeous golden brown.  Remove from the oven, cool on a wire rack then remove the muffins from the tins.  Makes about 12-15 muffins depending on the size of your tins.  Enjoy!  Tessa