Recipe: Moist Muffins

Here are two recipes that I use a lot and they both keep very moist. I never keep muffins for more than a couple days without freezing them, however, Both of these freeze well and taste like fresh when zapped quickly before eating.

Date Nut Muffins

2 cups chopped dates
2 cups water
2 teaspoons baking soda
1 cup margarine
2cups sugar
2 large eggs
3 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups coarsely chopped pecans
In large pan, combine dates, water and soda. Bring to a boil. Remove fromheat and set aside to cool completely. Preheat oven to 350 degrees. Prepare 2 12 hole muffin pans, using either liners or grease pans. Cream margarine and sugar together in large bowl of mixer until light and fluffy. Beat in eggs. Add flour and salat, beating until just combined. On low speed, beat in date mixture, vanilla and niuts. Fill pans 3/4 full. Bake 20-25 minutes 2 dozen muffins

This recipe comes from the Bridgeford House B&B in Eureka Springs, Ark

Mississippi Spice n' Pecan Muffins

1 cups soft butter or margarine
1 teaspoon ground cloves
2 cups sugar
1 teaspoon salt
2 eggs
2 cups unsweetened applesauce
4 cups flour
3 teaspoons ground cinnamon
1 1/2 cups pecans, chopped
2 teasppoons all spice
sliced almonds
vanilla cake frosting
Cream butter and sugar. Add eggs one at a time. Mix in applesauce and spcies. Sift together salt, soda, and flour. Add to applesauce mis and mix well. Stir in nuts. Bake in muffin pans, using oines at 350 degrees for approx 25 minutes or until toothpick is clean. Let muffins cool and take out of bake cups. Place sliced almonds on plate. Coat tops of muffins with vanilla frosting and turn muffins upsdie down and dip into almonds. Batter keeps indefinitely in refrierator. Bake muffins freeze well. Reheat before serving. 2 dozen big mffins.

I dust the top with powdered sugar instead of dipping in frosting and nuts.