Variety Spice Muffins
Yield
12 servingsPrep
15 minCook
20 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
buttermilk baking mix
|
*
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
applesauce
|
|
| 1 | can |
evaporated milk
undiluted |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
buttermilk baking mix
|
*
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
applesauce
|
|
| 1 | can |
evaporated milk
undiluted |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
eggs
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 to 20 minutes.
Cool slightly; remove from pan.
TOPPING: Mix ¼ cup sugar and ¼ teaspoon 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: 4½ oz jar strained plums, apricots with tapioca, strained pears, or strained squash.
