Applesauce Muffins

This recipe is from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough and makes 12 muffins.

Ingredients:
2 cups all-purpose flour (I prefer unbleached)
2TBS granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 large egg, at room temperature
1/2 cup packed light brown sugar
1 1/4 cup unsweetened applesauce
1/4 cup plus 2 TBS canola oil
1/4 cup milk

Position rack in center of oven and preheat oven to 400 degrees. Prepare muffin tins with nonstick spray.

Whisk the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.

In a second bowl, whisk the egg and brown sugar for 3 minutes. Whisk in the applesauce, oil and milk until blended. Using a wooden spoon, stir in the prepared flour mixture until moistened.

Fill the prepared tins 3/4 full and bake for 20 minutes or until the muffins are browned. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer