Vintage Applesauce Cranberry Muffins

This was my grandmother's recipe. It fills the house with a wonderful aroma while baking. Although these are good served warm, they become more moist after a couple of days and the spices seem to become more flavorful.  Originally, this was a loaf cake made with raisins. I have made it into muffins that become cupcakes if frosted.

Ingredients:

2 cups all-purpose flour

1 cup sugar

2 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. ground cloves

1 tsp. vanilla

1 cup Craisins (or raisins)

1 cup chopped pecans

1 cup sweetened applesauce

1 tsp. baking soda

1 well beaten egg

1/2 cup melted butter

Directions:

Mix applesauce with baking soda, set aside. In a large bowl, combine flour, sugar and spices. Wisk them together. Toss in Craisins and nuts. Add egg, vanilla, melted butter and applesauce. Mix by hand until everything is incorporated and mosit, but not smooth. (Overmixing can make this "rubbery.")

Spoon mixture into parchment cupcake papers.  Bake at 325 for 25-30 minutes (until the tops don't dent when touched),  Makes 16 muffins.  

Note: if you chose to use a 9 x 5 loaf pan, bake for 60 minutes.

Hint: if your cupcakes and muffins stick to the paper cups, it may be because your papers are not made of parchment. I get mine on Amazon because the stores don't usually carry them.