1 teaspoon vanilla extract
1 3/4 cups applesauce
2 eggs
1 1/2 cups white sugar
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons vegetable oil
1 1/2 cups Dutch baking mix
1 cup chopped pecans
In a large bowl, mix together the vanilla extract, applesauce, eggs, sugar, salt, baking soda and oil. Fold in pecans.
Knead the mixture into the egg/sugar mixture. knead the dough until well compact. Cover the dough and refrigerate for several hours.
Preheat oven to 300 degrees F (140 degrees C). Grease muffin cups or line with paper muffin liners.
On the second morning, roll the dough out to 1/8 inch thickness; pin onto a 9 inch pan.
Take 1 of the smaller muffin halves and fold over until the sides are flattened with the seam facing the center of the pan. Pour batter into pan.
Bake in preheated oven until a toothpick inserted into center of the muffin has come out clean, about 5 minutes. At this point, remove muffins from pan. Cool the rest on a rack. Meanwhile, slice the other half of the muffin into 1/4 inch slices, place these into top of greased muffin pan. Make sure the edges are even, then press slant to one side as commanded. Pour batter from freezer into pan and stir thoroughly.
Bake in preheated oven for 10 minutes, or until a toothpick inserted into center of the muffin comes out clean. Cool completely.