The Starting Line-Up:
1 cup soft butter 1 teaspoon ground cloves
2 cups sugar 1 teaspoon salt
2 eggs 2 teaspoons baking soda
2 cups applesauce (preferably unsweetened) 4 cups all purpose flour
3 teaspoons ground cinnamon 1 cup nuts, chopped
2 teaspoons ground allspice Powdered Sugar
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, one at a time. Mix in applesauce and spices. Sift together salt, soda, and flour. Add to applesauce mixture and mix until combined. Stir in nuts. You will end up with a lovely caramel colored batter! Bake the muffins immediately or refrigerate until ready to bake. Bake in a lightly greased muffin pan or in muffin cups at 350 degrees for 8-10 minutes. If the batter has been refrigerated, bake for 15-18 minutes.
While the muffins are cooking, enjoy the wonderful "autumn-like" aroma wafting from your oven. Apples, cinnamon, and cloves remind me of everything I love dearly about fall...football...falling leaves...crisp weather...apple cider...and these muffins! One you remove the muffins from the oven, allow them to cool on a wire rack.
Sift powdered sugar on top before serving. These muffins are perfect for breakfast or with a cup of coffee for a late afternoon snack. I love them straight from the oven with a glass of cold milk.
The batter keeps very well in the refrigerator. The original recipe states that the batter will keep "indefinitely", but I wouldn't do that for numerous reasons. The main reason is that we eat them too quickly! I usually refrigerate the remaining batter for about a week and then make another batch. This recipe makes approximately 24 muffins. Let me know if you try them!
Blessings from Lynda at Still Woods Farmhouse
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