Applesauce Muffins {Using Basic Ingredients From the Pantry!}

It's the day before the school I teach at celebrates Spring Break, and we always hold a faculty potluck in the (dreaded) teacher's lounge. So I decided to make a sweet treat that is portable (for those of us who stay as far away from the negative environment of the teacher's lounge as possible). And, I wanted to clear out some of the applesauce in my pantry that I canned last fall.

Give this baby a shot, ya'll - - it's worth it!


Applesauce Muffins (or cupcakes, since I added frosting)
2 cups flour
1 cup sugar
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
2 t. baking soda
1 cup raisins (leave out if you're making a 'cupcake' version)
1 cup walnuts (leave out if you're making a 'cupcake' verison)
1/2 cup melted butter
2 cups applesauce
2 eggs
Mix all of the dry ingredients with a whisk first, then add the wet ingredients. Mix well. Pour batter into a greased, floured square pan. Or, scoop spoons of batter into lined or well-greased muffin tins. Bake at 350 until a toothpick comes out clean. If making cupcakes, cool and frost with cream cheese frosting. Otherwise eat warm.


Seriously. Dontchya just wanna stick your finger into that frosting? And can you believe that I just put the frosting into a baggie and cut off a corner to frost these babies?

And so what if there was a little leftover frosting and I squirted it right into my mouth.

What?

Say something. I dare you.

Ingredients from the pantry that I cleared out: 

  • 1 half-pint and 1 pint jar of unsweetened, home-canned applesauce
  • Baking ingredients from the pantry that have been neglected for far too long

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