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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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My kids like this cake recipe, so I make it in muffin tins. It's a modified Betty Crocker recipe (I accidentally forgot shortening which the recipe originally called for, but the muffins turned out delicious anyway!) Ingredients:
2 1/2 cups flour |
2 cups sugar |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
1/4 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
1 1/2 cups unsweetened applesauce |
1/2 cup water |
2 eggs |
Directions:
1. Preheat oven to 350.
2. Grease or paper line 24 muffin tins.
3. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
4. Beat on high speed, scraping bowl occasionally, 3 minutes.
5. Pour into muffin tins.
6. Bake until golden brown and center is firm, about 20-25 minutes.
7. Cool on wire rack.
8. Frost if desired, but we like them plain!
9. Makes 24 muffins.
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