4 c. all-purpose flour
3/4 c. molasses
1/2 c. packed brown sugar
1/2 c. butter, softened
1/3 c. milk
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. salt
2 eggs
3 lg. red cooking apples (1 3/4 lbs.), peeled and diced
3/4 c. walnuts, chopped

1. Preheat oven to 375 degrees F. Grease and flour 18 (3 inch) muffin pan cups. Into large bowl, measure all ingredients except apples and walnuts; with mixer at low speed, beat until blended, constantly scraping bowl. Stir in apples and walnuts.

2. Spoon batter into muffin-pan cups to come almost to the top. Bake 25 minutes or until toothpick inserted in center comes out clean.

3. Cool muffins in pans on wire racks 10 minutes; remove from pans. Serve muffins warm. Or, to serve later, cool muffins on wire racks; wrap muffins in single layer with foil. Just before serving, reheat wrapped muffins in preheated 375 degree F. oven 10 minutes or until warm.