| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 1 |
ts |
Ground cloves |
| 2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 2 |
ts |
Baking soda |
| 2 |
c |
Unsweetened applesauce |
| 4 |
c |
All-purpose flour |
| 3 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
Chopped pecans |
| 2 |
ts |
Ground allspice |
|
|
Sliced almonds |
|
|
Vanilla cake frosting |
|
|
Foil baking cups |
INSTRUCTIONS
Preheat oven to 350° F. Line muffin pans with foil baking 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 baking cups at 350° for 25 minutes
(toothpick is clean). Let muffins cool and take out of baking 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 well.
Yields 3-4 dozen muffins.
Recipe by: Bridgeford House B & B, Eureka Springs, AR
Posted to recipelu-digest Volume 01 Number 566 by Crane Walden
<cranew@foothill.net> on Jan 20, 1998
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