I have only made this recipe with home-made applesauce from tart baking apples. If you are using canned applesauce and the batter does not start to rise when the soda is mixed in, you may want to add a teaspoonful of apple cider vinegar. Also I use Featherweight brand baking powder, which does not contain soda. If you use a baking powder with sodium bicarbonate in it, you may want to omit the baking soda from the recipe.

Beat the egg together with the applesauce in a medium bowl. Mix in the oil, and dry ingredients except the baking soda. The batter should be very thick, but it should stay smooth when you stir it. If it is too dry, add water.

Have your muffin pans greased, and if you are preheating your oven, it should be ready. Sprinkle the soda over the top of the batter, then stir it in quickly. The batter should start to foam up. Do not stir the batter more than is necessary, so that it does not fall. Spoon the batter into the muffin cups. Bake for 17--19 minutes at 350 degrees. The muffins will be very spongy when taken out of the pan, but will firm up as they cool.

July, 2003, C. Fehrenbach