When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane.—Kris Michels, Walled Lake, Michigan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1-1/4 cups unsweetened applesauce
- 1 cup sugar
- 1/2 cup canola oil
- 3 tablespoons milk
- 1/2 cup chopped walnuts
- topping:
- 1/4 cup chopped walnuts
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
Directions
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, applesauce, sugar, oil and milk; add to the dry ingredients just until moistened. Fold in the walnuts. Transfer to a greased and floured 9x5-in. loaf pan.
- Combine the topping ingredients; sprinkle over the batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack.
