Crunch Topping (recipe below):

1/4 c. Hershey's Cocoa
1/4 c. vegetable oil
3/4 c. applesauce
1 egg, beaten
1 1/4 c. unsifted all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 c. chopped nuts

Prepare crunch topping; set aside. Combine cocoa and oil in small bowl; stir until smooth. Add applesauce and egg; blend well. Combine flour, sugar, baking soda, salt, and cinnamon in medium bowl; stir in applesauce mixture and nuts just until dry ingredients are moistened.

Place 6 paper muffin cups (2 1/2 inches in diameter) in microwave cupcake or muffin maker or in 6-ounce micro-proof custard cups. Fill each cup half full with batter. Sprinkle about 2 teaspoons crunch topping on top of each muffin. Microwave at high (100%) for 2 1/2 minutes to 3 1/2 minutes, turning 1/4 turn at end of each minute, or until cake tester comes out clean. (Tops may still appear moist.) Let stand several minutes. (Moist spots will disappear upon standing.) Repeat cooking procedure with remaining batter. Serve warm. Yield: 12-14 muffins.

CRUNCH TOPPING:

1 tbsp. butter
2 tbsp. Hershey's cocoa
1/4 c. packed light brown sugar
1/4 c. chopped nuts
2 tbsp. flour
1/4 tsp. cinnamon

Microwave butter in small micro-proof bowl at high (100%) for 15 seconds or until melted. Add cocoa and blend until smooth. Stir in brown sugar, nuts, flour, and cinnamon.