Favorite Recipes, Part II

This recipe is an absolute favorite, and one I can't seem to keep these muffins in the house. I have worked very hard on this recipe, revamping an old favorite of the recipe that friends give one another (and have to knead every day...). This is a make, bake, and eat-the-same-day recipe.

Since this recipe takes a lot of time and effort, I only ever double-batch it. It is well worth the effort!

Julie's Version of

AMISH FRIENDSHIP MUFFINS

DOUBLE-BATCH

In a large bowl, mix together:

5-1/3 cups flour

2-2/3 cups sugar

4 teaspoons cinnamon

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

2 boxes of 5.1 oz. instant pudding (any flavor)*

In another bowl, beat with a whisk:

6 eggs

2 cups applesauce

1-2/3 cups milk

2 teaspoons vanilla

Mix the liquid ingredients with the dry ingredients just until moist.

OPTIONAL mix-ins:

chopped nuts, dates, cherries, raisins, chocolate chips, etc.

BREAD LOAVES:

Grease 4 loaf pans and dust them with flour.

Lightly sprinkle the tops of the loaves with cinnamon and sugar.

Bake for 45 minutes - 1 hour at 350 degrees.

Brush softened butter on top of the hot loaves.

MUFFINS:

Fill muffin tins 2/3 full of batter.

Lightly sprinkle the tops of the loaves with cinnamon and sugar.

Bake for 22-25 minutes at 350 degrees.

Brush softened butter on top of the hot muffins.

Yields about 32 muffins.

*Our family prefers vanilla pudding