variety spice muffins
| Measure | Ingredient |
|---|---|
| 2½ cup | Buttermilk baking mix (??) |
| ½ cup | Sugar |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Cloves |
| ½ teaspoon | Nutmeg |
| ½ cup | Applesauce |
| 1 small | Can undiluted evaporated milk |
| 2 tablespoons | Oil |
| 1 | Egg, beaten |
Using baby food eliminates the need to puree Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well. Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture. Stir just until dry ingredients are moistened. Fill 12 buttered muffin cups ⅔ full of batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins.
TOPPING: Mix ¼ cup sugar and ¼ tsp cinnamon. Dip tops of muffins in 2 tbsp melted butter, then roll tops in cinnamon sugar mixture.
** You may substitute one fo the following for the applesauce: 4-½ oz jar strained plums, apricots with tapioca, strained pears, or strained squash.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
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