4. Divide the batter equally among the prepared muffin cups. Bake until
the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes
before removing from the cups. Serve warm or cool completely on the rack. Variations:
APPLE CAKE MIX ~ LAST UP TO 1 YEAR IF SEALED PROPERLY !
GREAT AS GIFTS !
2/3 c Shortening 1/2 ts Baking powder 3 1/3 c Sugar
2 ts Baking soda 4 Eggs
1 1/2 ts Salt
2 c Applesauce 1 ts Cinnamon (ground) 3 1/3 c Flour
1 ts Cloves (ground) 1 c Raisins
1/2 c Pecans (chopped)
Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a
brush and avoid getting grease on the jar rims. Cream shortening and
sugar. Beat in eggs and applesauce. Sift together the dry ingredients
and blend them into the applesauce mixture. Add the raisins and nuts and
divide the batter evenly between 8 widemouth pint jars. The jars will be