Applesauce Spice Mini Muffins

Yield: 7 dozen.

1 cup butter, at room temperature
2 cups sugar
2 eggs “large” size, at room temperature
2 cups applesauce
4 cups all-purpose flour
2 tsps. baking powder
1 tsp. salt
1 Tb. gd. cinnamon
2 tsps. gd. allspice
½ tsp. gd. cloves
1 cup chopped pecans, optional

Heat oven to 350 degrees.

Cream butter; gradually add 2 cups sugar, beating well at med. speed of mixer.  Add eggs, one at a time, beating after each addition, only enough to combine.  Add applesauce, mixing just to combine.

Combine flour and next 5 ingredients; add to creamed mixture, mixing by hand.  Stir in nuts, if using.

Either spray muffin pans with Pam or line with mini muffins liners.  Fill mini muffin tins ¾ full.

Bake in heated oven about 14 minutes, check for doneness at about 11 minutes. Transfer pans

to cooling racks.  Sprinkle with powdered sugar when cool if desired.

Note:  Batter will keep in the refrigerator for 2 weeks.