Variety Spice Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Buttermilk baking mix, ??
1/2 cup: Sugar,
1 tsp: Cinnamon,
1/2 tsp: Cloves,
1/2 tsp: Nutmeg,
1/2 cup: Applesauce,
1 small: Can undiluted evaporated milk,
2 tbsp: 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 2/3 full of
batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove
from pan. Makes 12 muffins.
TOPPING: Mix 1/4 cup sugar and 1/4 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: 4-1/2
oz jar strained plums, apricots with tapioca, strained pears, or
strained squash.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
Source from luhu.jp
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 2/3 full of
batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove
from pan. Makes 12 muffins.
TOPPING: Mix 1/4 cup sugar and 1/4 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: 4-1/2
oz jar strained plums, apricots with tapioca, strained pears, or
strained squash.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
Source from luhu.jp