| Applesauce Muffins | | | | | | |
| | | | | | | | | | |
| 4 cup all-purpose flour | | 1 cup butter or margarine -- melted | | | |
| 2 cup sugar | | | 2 cup applesauce | | | | | |
| 1 tbsp ground cinnamon | | 2 lg eggs | | | | | | |
| 1 tbsp ground allspice | | 2 tbsp vanilla extract | | | | |
| 2 tsp baking soda | | | 1 cup raisins, seedless | | | | |
| 1 tsp salt | | | | | | | | | | |
| | | | | | | | | | |
| In a large bowl, combine flour, sugar, cinnamon, allspice, baking soda and salt; set aside. In a 1-quart |
| bowl or glass measure, melt butter or margarine. Beat in applesauce, eggs and vanilla. Stir the mixture |
| into the dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups |
| three-fourths full. Bake at 350áF for 20 to 25 minutes or until muffins test done. Cool in pans 10 minutes; |
| remove muffins from the pans and place them on a wire rack to finish cooling. Makes 24 muffins |
| Note: the original recipe did not contain salt. It also specified that the butter or marg be softened, then |
| creamed with the sugar. Then the eggs, applesauce & vanilla were beaten into the butter mixture. |
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