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Back To School Muffins

 

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Back To School Muffins
 

 

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Recipe

Back To School Muffins

They freeze very well, although we don’t really give them the opportunity to be frozen because they stay moist for about 4 to 5 days in a plastic bag.

Times

  • Prep Time : 10 mins min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

18-24 muffins

Ingredients

  • 4 eggs
  • 2 cups white sugar
  • 1 1/2 cups oil
  • 1 3/4 cups apple sauce
  • 3 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups raisins
  • 1 cup finely grated carrot (optional)
  • 1 cup crushed pecans (optional)

Directions

Beat eggs slightly, add sugar, oil and apple sauce beat thoroughly

Add dry ingredients, blend until smooth.

Stir in raisins and carrots and crushed pecan nuts.

Fill greased muffin tins ¾ up and sprinkle with brown sugar on top.

Bake 15 -20 mins on 375 F.

Tags

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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