1 cup softened butter or margarine
2 cups sugar
2 eggs, beaten
1 tbsp. vanilla
1 (16 oz) can applesauce (You can use homemade)
2 tsp. soda
4 cups all purpose flour
1 tbsp. ground cinnamon
1 tbsp. ground allspice
Cream sugar and butter; add eggs and vanilla. Beat well. Sift flour, cinnamon and allspice together. Heat applesauce; remove from heat and add soda. Add applesauce and flour alternately to butter and sugar, mixing well after each addition. Place batter in greased muffin pans and bake for 15-20 minutes in 350 degree preheated oven. When done, roll in powdered sugar. This batter will keep in the refrigerator several days. Makes 7 dozen miniature muffins.
This recipe is easily adapted to gluten free. I haven't made it without eggs or using egg substitutes, but I do make it using the gluten free flour blend that I make. My family cannot tell any difference between the muffins using the gluten free flour and the ones using "regular" flour. I don't roll my muffins in the powdered sugar either. Some of my children like them with the powdered sugar, but I don't like the fact that they get a little sticky with the sugar on them. I usually end up with 24 miniature muffins, 12 regular muffins and one small loaf of bread from this recipe. This is all that's left from the ones I baked yesterday!