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Mississippi Spice Muffins

Yield 8 dozen


  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (20-ounce) jar unsweetened applesauce
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup pecans, chopped
  • Sifted powdered sugar

How to Make It

  1. Cream butter in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in applesauce and spices, mixing well.

  2. Sift together flour, soda, and salt; add to applesauce mixture, stirring just until dry ingredients are moistened. Fold in pecans.

  3. Spoon batter into greased miniature muffin pans, filling two-thirds full. Bake at 350° for 15 minutes. Remove muffins from pans while still warm; sprinkle with powdered sugar. Serve warm.

  4. Note: Batter will keep in refrigerator 1 week.

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