I made these last night to serve for breakfast this morning. The boys really liked them. The original recipe uses allspice and calls for nuts. I didn’t have any allspice, so I replaced it with cinnamon, and the boys don’t like nuts in their muffins, so I left them out. The sugar topping makes a really nice crusty top. I enjoyed the muffins this morning. I’ll definitely make them again. It’s an easy way to get a little applesauce into the boys.

Cinnamon Applesauce Muffins
Recipe adapted from epicurious.com

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
1 cup packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped (I left these out)

For topping:
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Divide batter among muffin cups.

Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 14 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

Yield: 24 mini-muffins