- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- 7 Tablespoons Challenge Lactose Free Spreadable Butter
- ¾ cup sugar
- 2 large eggs
- 1 ⅓ cup applesauce
- ¼ cup chopped walnuts
1Preheat oven to 375°F. Lightly butter muffin pan cups (12cups – 2½-inch diameter).
2In a large bowl, whisk together flour, baking soda, salt and cinnamon. Make a well in center of dry ingredients. Set aside.
3Cream together butter and sugar. Blend in eggs. Blend in applesauce.
4Pour wet ingredients into well in dry ingredients, then gently fold mixture until just combined. Batter should be somewhat lumpy. Do not over mix.
5Fill prepared muffin cups. Sprinkle tops with chopped nuts.
6Bake 20 minutes or until tops are browned.