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Mississippi Spice Muffins

Are you looking for a delicious, autumn inspired muffin to serve your family?  This is one of my family's all time favorites and you don't have to be from Mississippi to try them! I love to make a batch of these spice infused muffins when the weather is cool and the leaves begin to turn. We had a cool morning the other day and I began dreaming of these muffins. They are super moist and scrumptious!  Let's get baking!

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. I will admit that I love to dunk them in milk. That's probably illegal and my mother would say that it's definitely not lady like, but I love them that way!
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 and Good Health From,
Lynda at Still Woods Farmhouse

Comments

  1. ellen b.September 10, 2020 at 7:57 PM

    These look delicous!

    ReplyDelete
    Replies
    1. Life at Still WoodsSeptember 23, 2020 at 5:02 PM

      Ellen, they really are. When my boys were little, it was one of our favorite muffin recipes and it still is. I just love muffins!
      Blessings from Lynda at Still Woods Farmhouse

      Delete
  2. FlowerLady LorraineSeptember 11, 2020 at 5:43 AM

    Oh my this recipe looks delicious and makes me want to make a batch. Thanks for sharing. Have a wonderful weekend ~ FlowerLady

    ReplyDelete
    Replies
    1. Life at Still WoodsSeptember 23, 2020 at 5:04 PM

      You will have to try it. I think you'd really like it. Thanks for stopping by!

      Delete
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