2 c. all-purpose flour
1/4 c. firmly packed brown sugar
1 tbsp. finely grated fresh ginger root or 1 tsp. ginger
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 c. applesauce
1/2 c. oil
1/2 c. molasses
1 egg

TOPPING:

2 tbsp. flour
2 tbsp. brown sugar
1/2 tsp. cinnamon
1 tbsp. butter
1 tbsp. chopped nuts

Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups or grease bottoms only. Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour, brown sugar, ginger, baking soda and salt; blend well.

In medium bowl, combine applesauce, oil, molasses, and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups.

In small bowl, combine all topping ingredients. Sprinkle over batter. Bake for 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.