VARIETY SPICE MUFFINS

2 1/2 cups buttermilk baking mix
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup applesauce*
2/3 cup ( 1 small can) undiluted Carnation Evaporated Milk
2 tablespoons oil
1 egg, beaten
FOR THE TOPPING:
1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons melted butter

Preheat oven to 400 degrees F. Lightly grease or paper line 12 muffin pan cups.

Combine baking mix, 1/2 cup sugar, 1 teaspoon cinnamon, cloves, and nutmeg in medium bowl; mix well. Set aside.

Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full of batter.

Bake in hot oven (400 degrees) 15 to 20 minutes. Cool slightly; remove from pan.

TO MAKE THE TOPPING:
Mix together 1/4 cup sugar and 1/4 teaspoon cinnamon.

Dip tops of muffins in the melted butter, then roll tops in cinnamon-sugar mixture.

*You may substitute one of the following for applesauce: 4 1/2 ounce jar strained plums or apricots with tapioca or strained pears or strained squash. Using baby food fruit eliminates the need to puree.

Makes 12 muffins
Source: Carnation