** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Combine flour and next 4 ingredients. Add to creamed mixture,
beat till smooth. Stir in pecans.
3. Grease muffin tins (or use paper liners)
and fill 3/4 full.
4. Bake at 350 for 20 to 25 minutes, or until a toothpick
inserted in muffin comes out clean. Transfer from pan to wire rack.
Sprinkle muffin tops with powdered sugar.
5. For mini muffins: grease 1 3/4 inch muffin pans. Fill 3/4 full. Bake at
350 for 15 minutes.
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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.