Variety spice muffins
12 Servings
Ingredients
| Quantity | 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 | |
Directions
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.