Yield: 12 cupcakes.

Serving size: 1 cupcake.

Exchange list approximation: 1 1/2 starch-bread, 1 1/2 fat.

Nutrient content per serving: calories - 177, fat - 9.8 grams, sodium - 207.6 milligrams, fiber - 1 gram, protein - 2.7 grams, carbohydrate - 19.8 grams, potassium - 53.3 milligrams, cholesterol - 23 milligrams.

1/2 c. butter
1 egg
1/4 c. sugar
1 1/2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. nutmeg
1 c. unsweetened applesauce
1 tsp. vanilla
1/4 c. chopped walnuts

Preheat oven to 375 degrees.

Cream butter until fluffy.

Beat eggs and sugar; add to butter and blend.

Sift together dry ingredients. Add to butter mixture alternately with applesauce, mixing well after each addition.

Stir in vanilla and nuts.

Spoon into 12 cupcakes pans sprayed with vegetable pan spray.

Bake 15 to 20 minutes.