Yield: 12 muffins
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| ½ cup | Sugar |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | MOTT'S Regular or Natural Apple Sauce |
| ½ cup | Oil |
| 1 teaspoon | Grated lemon peel |
| 2 | Eggs |
| 1 cup | Fresh or frozen raspberries |
| ⅓ cup | Sugar |
| ¼ cup | Flour |
| 2 tablespoons | Margarine or butter |
TOPPING
Heat oven to 400F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl, combine apple sauce, oil, lemon peel and eggs; blend well. Add to dry ingredients; stir just until ingredients are moistened. Carefully fold in raspberries. Fill prepared muffin cups ¾ full. In small bowl, combine all topping ingredients. Sprinkle over batter. Bake at 400F for 18 to 20 minutes or until light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
from MOTT'S Apple Sauce Recipe Collection posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 08-16-94 Submitted By GAIL SHIPP On 08-03-95