Homemade apple sauce packs an extra apple punch, and leaves you with a little extra to enjoy on its own! If you can’t find gjetost, don’t sweat it, you can substitute a caramel glaze.
4 granny smith apples
2 – 2 ½ cups apple cider
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp nutmeg, fresh grated
6 Tablespoons butter, softened
½ cup sugar
1/3 cup light brown sugar
2 eggs, room temperature
3 tablespoons vegetable oil
1 tsp vanilla extract
½ cup whole milk
- Preheat oven to 325. Grease 12 cup muffin tin.
- Mix together dry ingredient and set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, and scrape bowl between additions.
- Add oil and vanilla, scrape again.
- Combine ¾ cup applesauce with milk. Add in 3 batches, alternating with dry ingredients, and scraping between each addition. Mix just until batter comes together, fold in diced apples.
- Scoop into greased muffin tins. Bake until tops are golden and toothpick inserted in middle comes out clean. About 20 – 25 minutes.
- Cool 10 minutes, remove from pan and allow to cool completely before glazing.
Make apple sauce
- Peel and core apples, dice ½ apple small and reserve.
- Dice the rest medium and place in saucepan with enough cider to cover.
- Bring to a boil and then simmer until apples break down completely and thickens to the consistency of commercial apple sauce.
- Cool completely. If you prefer to skip the sauce, just dice ½ an apple small and substitute ¾ cup unsweetened applesauce.
4 oz Gjetost cheese
5 tablespoons heavy cream
1 teaspoon sugar
½ teaspoon lemon juice
Combine first 3 ingredients in small sauce pot and cook over low heat until cheese is melted and everything is combined. Cool and add lemon juice. Drizzle over cooled muffins and allow to dry.