My mother’s go-to seafood recipe was this seafood au gratin, commonly known as gratinée. I am 60 years old, and she is currently 88, and this is my all-time favorite seafood recipe. I’ve had diners ask me to serve them this expressly.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup coconut butter
- 1 extra large egg
- 1 ½ cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup raisins
- ½ cup crushed walnuts (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
- Scoop batter into the muffin liners using an ice cream scoop.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.
- Regular butter works in place of the coconut butter.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 142 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I loved these muffins. They are delicious and the walnuts add extra crunch!
This recipe was delicious! The crushed walnuts gave it extra flavor. Would recommend.
I changed them to be vegan-friendly, used ground flax meal eggs instead of eggs and vegan butter instead of coconut butter. Very good, my family enjoyed them.