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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, March 2, 2010


Here's a mini-muffin recipe that will work around your busy schedule. Once you mix the batter, store in the refrigerator in an airtight container up to a week, or bake into muffins immediately.

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
2 large eggs
2 cups applesauce
1 cup chopped pecans
1/4 cup sifted powdered sugar

Stir together first 6 ingredients in a large bowl; make a well in center of mixture.

Beat butter at electric speed of an electric mixer until creamy; gradually add two cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in applesauce. Add applesauce mixture to dry ingredients, stirring just until moistened. Fold in pecans. Spoon into greased miniature muffin tins, filling two-thirds full.

Bake at 350 degrees for 14 to 16 minutes. Remove from pans immediately and cool. Sprinkle with powdered sugar.
Yield 6 dozen

"The smell of buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cozy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender; of the purring of contented cats, and the twitter of sleepy canaries."~Kenneth Grahame

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