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    TENNESSEE SPICE MUFFINS


    Source of Recipe


    kathy

    TENNESSEE SPICE MUFFINS



    1 cup (2 sticks) butter or margarine, softened

    2 cups sugar

    2 eggs

    2 cups applesauce, preferably unsweetened

    1 tablespoon cinnamon

    2 teaspoons allspice

    1 teaspoon ground clove

    4 cups flour

    2 teaspoons baking soda

    1 teaspoon salt

    1 cup nuts, chopped

    Powdered sugar



    Cream butter and sugar in mixing bowl until light and fluffy. Add

    eggs, 1 at a time, mixing well after each addition. Add applesauce,

    cinnamon, allspice, and cloves; mix well. Sift flour, baking soda

    and salt together. Add to applesauce mixture and beat well. Stir in

    nuts. Spoon batter into lightly greased miniature muffin cups. Bake

    at 350 for 8 to 10 minutes or until muffins test done. Remove to

    wire rack to cool. Sprinkle with powdered sugar. May refrigerate

    batter in airtight container for up to 2 weeks. Baked muffins freeze

    well. Reheat before serving. Makes 7 dozen mini muffins


 

 

 


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