From: recipelink.com

Apple Butter Muffins
Recipe By: Jenni Miller
To: Eat-lf Digest
Date: Mon, 16 Sep 96

This recipe is a real crowd-pleaser, fills the house with a delicious aroma,
and is a great autumn treat. I successfully changed the original half-cup of butter to a half-cup of applesauce to lower the fat.

P.S. This is a very versatile recipe. I've made it with pumpkin butter, and it was yummy. I've made it with nuts, but of course, that raises the fat. A friend made it with apricots (dried, I assume?) and that was very good.

2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins (optional)

Preheat oven to 400 F.

In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.

In smaller bowl, combine wet ingredients (the next 6 ingredients).

Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.

Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).

Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. Before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)