 |
Prep Time: 30 Minutes Cook Time: 21 Minutes |
Ready In: 51 Minutes Servings: 6 |
|
Camilla Saulsbury Ingredients:
2 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
3/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 cup sugar |
1/2 cup packed light brown sugar |
4 eggs |
1/2 cup unsalted butter, melted |
1 1/2 cups unsweetened applesauce |
1 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 350°; line 18 muffin cups with paper liners.
2. In a bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves.
3. In another bowl, whisk together the sugars, eggs, and butter until well blended.
4. Whisk in the applesauce until blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in the pecans.
7. Divide batter equally among prepared muffin cups.
8. Bake for 18-21 minutes or until tops are golden and pick comes out clean.
9. Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.
|
|