Crunch Topping (recipe follows)
1/4 c. cocoa
1/4 c. vegetable oil
3/4 c. applesauce
1 egg, beaten
1 1/4 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. chopped nuts

Microwave: Prepare Crunch Topping; set aside. In small bowl, combine cocoa and oil; stir until smooth. Add applesauce and egg; blend well. In medium bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir in applesauce mixture just until moistened. Fold in nuts.

Place 6 paper muffin cups (2 1/2 inches in diameter) in microwavable muffin pan or 6-ounce microwavable custard cups. Fill each cup 1/2 full with batter. Sprinkle about 2 teaspoons Crunch Topping on each muffin. Microwave at High (100%) 2 1/2 to 3 1/2 minutes, turning every minute or until wooden pick inserted in center comes out clean.

(Tops may still appear moist). Let stand several minutes. (Moist spots will disappear upon standing). Repeat procedure with remaining batter. Serve warm. Makes about 12 muffins.

CRUNCH TOPPING:

In small microwavable bowl, microwave 1 tablespoon butter at High (100%) 15 seconds or until melted. Add 2 tablespoons cocoa; blend until smooth. Stir in 1/4 cup packed light brown sugar, 1/2 cup chopped nuts, 2 tablespoons all-purpose flour and 1/4 teaspoon ground cinnamon.