1 lb.	14 oz.	flour
2 1/2	tbsp.	baking powder
5	tsp.	cinnamon
2 1/2	tsp.	cloves
2 1/2	tsp.	baking soda
1 1/4	tsp.	salt (optional)
5	oz.	brown sugar
3 lb.	5 cups	applesauce, unsweetened
5		eggs, lightly beaten
2 1/2	cups	low-fat milk
1/2	cup	canola oil
7 1/3 oz.	1 cup	raisins or currants
2 1/2 oz.	1/2-2/3 cup	almonds, ground (or other nuts)
5	tbsp.	sugar
2 1/2	tsp.	cinnamon

Preheat oven to 400 degrees F. Spray 54 muffin cups with non-stick canola 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 with a scant half teaspoon over each muffing. 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