Applesauce or compote de pommes is so incredibly easy to make at home. Reduce a lot of good quality dessert apples to a purée by cooking them with water or apple juice over low heat, flavour with vanilla, cinnamon or any spice you prefer and sweeten with sugar or honey if you really need the extra sweetness. If this sounds too complicated, you can always buy the thing off the shelf at any major supermarket; they come in big jars or convenient packages of 100g that you can pack in a lunchbox.  Any leftover applesauce can be added to cakes and muffins to make them light and moist as in these deliciously aromatic spice muffins from Amanda‘s blog, which make a comforting breakfast treat.



1 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon kitchen salt

2 large eggs, room temperature

1/2 cup light muscovado sugar

1/4 cup dark muscovado sugar

1/2 cup unsalted butter, melted

1 cup unsweetened applesauce

1 cup pecans, coarsely chopped

Demerara sugar, optional


  • Put oven rack in middle position and preheat oven to 350°F. Grease a standard 12-muffin pan or line with paper liners.

  • Melt butter in a small saucepan over medium heat. Melt and cook down the butter until little brown bits appear in the pan.

  • The crackling will subside and the butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

  • Combine flours, baking powder, baking soda, spices and salt in a bowl. Whisk together eggs and muscovados in a large bowl.

  • Add slightly cooled butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture.

  • Mix until flour is just moistened. Stir in nuts and divide batter among muffin cups. Sprinkle raw demerara on muffins tops.

  • Bake until muffins are puffed and golden, about 20 minutes. Cool in pan for 5 minutes before moving muffins to wire rack.

Apples & Allspice