1 pound 14 ounces all-purpose flour
2 1/2 tablespoons baking powder
5 teaspoons cinnamon
2 1/2 teaspoons cloves
2 1/2 teaspoons baking soda
1 1/4 teaspoon salt (optional)
5 ounces brown sugar
5 cups applesauce, unsweetened
5 eggs, lightly beaten
2 1/2 cups low-fat milk
1/2 cup canola oil
1 cup raisins or currants
1/2-2/3 cup almonds, ground (or other nuts)
5 tablespoons granulated sugar
2 1/2 teaspoons cinnamon

Preheat oven to 400 degrees F. Spray 54 muffin cups with nonstick vegetable spray.

In a large bowl, combine dry ingredients and mix thoroughly.

In a separate bowl, combine applesauce, eggs, milk and canola oil. Mix well.

Stir applesauce mixture into dry ingredients with raisins (or currants) and nuts. Mix just until dry ingredients are moistened. Portion into the muffin cups with a No. 16 dipper.

In a small bowl, combine sugar and cinnamon; sprinkle a scant half teaspoon over each muffin. Bake for 15 to 20 minutes.

Makes 50 servings.

Nutrient Analysis Per Serving: (Portion size 2 oz. muffin) Calories 138, Protein 4 g, Fat 4 g, Carbohydrate 23 g, Sodium 108 mg