Applesauce Muffins

Answer 1

Ingredients

• 1 1/2 cups sugar
• 1/2 cup butter or margarine softened
• 2 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup applesauce

In a mixing bowl, cream sugar and butter by hand. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add to the creamed mixture alternately with applesauce. Mix just unitl combined. Fill greased or paper-lined muffin cups 2/3s full. Sprinkle some sugar on top. Bake at 350 f. for 20-25 minutes. Cool on a wire rack.

Answer 2

Ingredients

• 1 c Shortening; soft
• 1 1/2 c Brown sugar, firmly packed
• 4 Eggs
• 2 1/2 c Sifted all-purpose flour
• 1 ts Baking powder
• 1/2 ts Soda
• 1 1/2 ts Salt
• 2 ts Cinnamon
• 3/4 ts Cloves
• 3/4 ts Nutmeg
• 2 c Sweetened canned applesauce
• 1 1/2 c Quaker Oats, uncooked
• (quick or old-fashioned) 1 c Raisins
• 1 c Pitted dates
• cut in small pieces 1 c Candied red cherries
• cut in small pieces 1 c Chopped nutmeats
• Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, cherries and nutmeats; stir to coat fruits and nutmeats evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2 x 4-1/2 x 2-1/2 loaf pans.

Bake in preheated very slow oven (275 F.) about 2 hours. Set pan of hot water in bottom of oven while loaves are baking. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread and store one day before slicing.