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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