CCCCold! Well it is 5° above and when I looked out the window this morning I was surprised to see that the lake froze over during the night. There was a single Canada goose that seemed to be stuck a few feet out from our beachfront. He sat there looking around and then settled back down. I thought that he perhaps would soon be a victim of the resident bald eagles, wondering which would do him in first - the ice or the predators. I had my camera ready.
Don’t you know that after about ten minutes he stood up, and walked on the ice, out of my view! He wasn’t stuck at all.
Today I baked a dozen of tasty applesauce muffins. I had a small bit of batter left so I make a thirteenth one in a little pan. We ate that one!
If no one stops in today, they will all be popped into the freezer and enjoyed another time.
A breakfast party presentation would be fun, don’t you think?
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(I cut the recipe in half. What would I do with 24 muffins?????)
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 24 servings
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 cup chopped walnuts, optional
- Cinnamon-sugar, optional
- 1. In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in applesauce. Combine the flour, baking soda and spices; stir into creamed mixture. Fold in nuts.
- 2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Sprinkle with cinnamon-sugar if desired. Yield: about 2 dozen.