1/2 c. butter
1 egg
2 tsp. Sweet and Low
1 3/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 c. applesauce (unsweetened)
2 tsp. vanilla
1/3 c. raisins
1/3 c. chopped nuts

Cream butter until fluffy. Beat egg and sweetener until thick and lemon colored. Add to butter and mix well. Sift together all the dry ingredients. Add to butter mixture alternately with applesauce, starting and ending with dry. Blend well after each addition. Add vanilla; blend in raisins and nuts. Pour into tiny cupcake (tart) tins, filling 2/3 full. Bake 15 to 20 minutes, or until cake tester comes out clean. Makes 30.