Spiced Wassail Muffins

I decided this morning that it had been too long since I made a yummy snack for my munchkins. I found a recipe for Spiced Raisin Muffins and decided that with a few adjustments they’d be perfect! I decided to name my creation Spiced Wassail Muffins because as I was baking them I realized they smell exactly like the pungent spiced drink I make in the fall. These muffins have all the classic flavors of my favorite warm-you-to-your-toes beverage. Orange, apple, cinnamon and cloves combine to make them truly special. I decided not to put the glaze on top because they tasted plenty sweet without it, but if I were serving these at a tea, baby shower, or taking them somewhere, I’d probably add a drizzle of icing just for looks.

1/2 brown sugar
1/2 cup white sugar
1 cup raisins
1/2 cup water
1/2 cup orange juice
1/4 cup butter
1/4 cup unsweetened applesauce
1 rounded teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup apple, peeled and chopped
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

*It is not a mistake that there are no eggs in this recipe. :)

GLAZE:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions

1. In a saucepan, combine the raisins, apples, sugars, water, orange juice, butter, applesauce, cinnamon and cloves. Bring to just boiling over medium heat, stirring occasionally. Remove from the heat; cool to room temperature. In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well.  Fill greased or paper-line miniature muffin cups two-thirds full. Bake at 350 degrees F for 13-18 minutes or until a toothpick comes out clean (for mini muffins, about 14 minutes – full sized muffins, 18 minutes). Cool for 5 minutes before removing from pans to wire racks. For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.