*(substitute for vegan margarine for baking for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 ripe, firm medium pear, thinly sliced
2 tbsp. granulated sugar
Preheat the oven to 350F. Place the butter, icing sugar, flour, and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce, cinnamon, and nuts with a whisk until well combined. Spoon about 1/4 cup of the batter into each well of a muffin tin lined with baking cups. Lay the pear slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from pan and cool on a wire rack for 25 minutes.
Makes approximately 12 muffins
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