Prep 10 mins
Cook 25 mins
With this recipe you can make a few muffins now, and save the rest of the batter in the frige for up to 2 weeks, when you want to make more.
- Cream butter and sugar, add eggs and vanilla, mix well.
- Stir in applesauce.
- Mix flour, baking soda and spices.
- Stir into creamed mixture.
- Fold in nuts.
- Fill greased or paper lined muffin cups 3/4 full.
- Bake at 350* for 25 minutes, or until muffins test done.
These are great. I got 32 muffins out of the batter which was good as I wanted to take them to work. They are so good. I mean, really, really, really good. I put them in the break room and I don't think they lasted 15 minutes. This recipe is a definite keeper. Thanks Inez!
These muffins were extremely scrumptous. Both boys loved them. This is a real winner. I didn't have regular applesauce and used the chunky. Talking about something goooood, with chunks of apples to add. Thanx for posting.
I've been making these for awhile now and really enjoy them. They're quick and easy and use common ingredients. I've discovered I can substitute half the butter with an extra 1/2 cup more applesauce without sacrificing flavor. But, unlike so many baked goods that taste best fresh from the oven, I find I enjoy these much more if they're allowed to sit for several hours or even over night since time seems to blend the flavors more.