Post by chief_cook2 on Apr 3, 2006 9:21:09 GMT -6
Arkansas Spice N'Pecan Muffins
1 cup soft butter or margarine
1 tsp ground cloves
2 cup sugar
1 tsp salt
2 eggs
2 tsp baking soda
2 cup applesauce, unsweetened
4 cup flour
3 tsp ground cinnamon
1 1/2 cup pecans, chopped
2 tsp ground all spice sliced almonds
vanilla cake frosting
foil bake cups
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 well. Stir in nuts. Bake in muffin pans using foil bake cups at 350 F
for
25 minutes (until toothpick is clean). Let muffins cool and take out of bake
cups. Place sliced almonds on plate. Coat tops of muffins with vanilla
frosting and turn muffins upside down and dip into sliced almonds. (Batter
keeps indefinitely in refrigerator. Baked muffins freeze will. Re-heat
before
serving).
Yields 3-4 dozen muffins.
1 cup soft butter or margarine
1 tsp ground cloves
2 cup sugar
1 tsp salt
2 eggs
2 tsp baking soda
2 cup applesauce, unsweetened
4 cup flour
3 tsp ground cinnamon
1 1/2 cup pecans, chopped
2 tsp ground all spice sliced almonds
vanilla cake frosting
foil bake cups
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 well. Stir in nuts. Bake in muffin pans using foil bake cups at 350 F
for
25 minutes (until toothpick is clean). Let muffins cool and take out of bake
cups. Place sliced almonds on plate. Coat tops of muffins with vanilla
frosting and turn muffins upside down and dip into sliced almonds. (Batter
keeps indefinitely in refrigerator. Baked muffins freeze will. Re-heat
before
serving).
Yields 3-4 dozen muffins.