Applesauce Cupcakes - Recipe

for the cupcakes:
1/2 cup margarine, softened
3/4 cup packed brown sugar
1 egg, lightly beaten
3/4 cup unsweetened applesauce
2 cups self-rising flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cloves

1. Preheat the oven to 350F. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well after each addition. Add the flour, baking powder and spices, mixing until just combined.

For the topping:
2 tbsp. margarine, softened
1/4 cup icing sugar, sifted
3 tbsp. walnuts, chopped
2 tbsp. rolled-oats
2 tbsp. all-purpose flour
1/2 tsp. cinnamon

2. Combine all topping ingredients in a small bowl. Mix with a fork or pastry blender until topping resembles coarse bread crumbs. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle some topping onto each cupcake. Bake for 20-25 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

Field Berry Crumble Muffins - Recipe

For the filling:
2 1/2 cups field berry mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins

***These muffins are healthy and filling for breakfast, but are also great as a dessert or sweet snack when served with ice cream or frozen yogurt.***