The Muffin Cookbook/1991

Cocoa Applesauce Muffins
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
crunch topping 1/4 cup cocoa 1/4 cup vegetable oil
3/4 cup applesauce 1 egg, beaten 1-1/4 cups all-purpose flour
3/4 cup sugar 3/4 teaspoon baking soda 1/4 teaspoon salt
1/4 teaspoon ground cinnamon 1/2 cup chopped nuts



1 Prepare crunch topping; set aside. In small bowl, combine cocoa and oil; stir until smooth. Add applesauce and egg; blend well. In medium bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir in applesauce mixture just until moistened. Fold in nuts.
2 Place 6 paper muffin cups (2-1/2 inches in diameter) in microwavable muffin pan or 6-ounce microwavable custard cups. Fill each cup 1/2 full with batter. Sprinkle about 2 teaspoons crunch topping on each muffin. Microwave at high (100%) 2-1/2 to 3-1/2 minutes, turning 1/4 turn every minute or until wooden pick inserted in center comes out clean. (Tops may still appear moist.) Let stand several minutes. (Moist spots will diseappear upon standing.) Repeat procedure with remaining batter. Serve warm.
3 CRUNCH TOPPING: In small microwavable bowl, microwave 1 tablespoon butter or margarine at high (100%) 15 seconds or until melted. Add 2 tablespoons cocoa; blend until smooth. Stir in 1/4 cup packed light brown sugar, 1/4 cup chopped nuts, 2 tablespoons all-purpose flour and 1/4 teaspoon ground cinnamon.

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