My flesh and my heart may fail, but God is the strength of my heart and my portion forever..Psalm 73:26

Typically, apple season is at its best in the fall.  You see a considerable amount of apple recipes during this time but I have a recipe that you can make anytime of the year since these muffins are made with applesauce.  Of course, these muffins remind me of the fall because it’s so hot in the summer, you try not to use your oven all the time but as soon as the weather starts cooling off and you can open up the windows, that oven is put to use. 

I made these Applesauce Muffins quite a bit when Meghan was younger.  Because of her dietary restrictions I replaced the butter with margarine but no other changes.  Your house will smell like fall once they come out of the oven.  They are so tender and delicious that it’s hard to refrain from eating more than one.  Also, the muffins would be great for a quick breakfast.  I usually made these when I would make pork chops…get it?  Pork chops and Applesauce (Muffins).  I know, but that is who I am.  

INGREDIENTS:

1 ½ cups sugar

½ cup butter, softened

2 eggs

2 cups all-purpose flour

1 tsp. baking powder

½ tsp. Baking soda

1 tsp. Cinnamon

¼ tsp. Salt

1 cup applesauce

DIRECTIONS:

Preheat oven to 350 degrees.

In a mixing bowl, cream sugar and butter.  Add eggs, one at a time, beating well after each addition.  Combine dry ingredients in a separate bowl.  Add the dry ingredients to the creamed mixture alternately with the applesauce.  Mix until just combined.

Fill greased or paper-lined muffin cups two-thirds full and bake for 20-25 minutes.  Cool on a wire rack.  

Yield:  about 14 muffins