Gingerbread muffins

I'm so proud of these muffins, because I made the recipe up as I made them, and somehow everything worked out. The texture is quite nice, and they're just sweet enough. (Yes, I know it's nearly summer...but I just had a huge gingerbread craving. Mmmm.) I think the crumbly topping puts them firmly in the muffin (as opposed to cupcake) camp.

Gingerbread Muffins (makes 12 muffins)

2 1/3 cup whole wheat pastry flour

1 tsp baking powder

3/4 tsp baking soda

2 1/4 tsp dried ginger

1 tsp cinnamon

1/4 tsp cloves

1/3 cup sugar

pinch salt

1 cup applesauce

1/2 cup molasses

1/4 cup vegetable oil

Topping:

1/4 cup oats

1/4 whole wheat flour

4 tsp brown sugar

4 tsp vegetable oil

3/4 tsp cinnamon

tiny pinch salt

Mix all the ingredients for the topping together.

Preheat the oven to 375 F. Mix the dry ingredients together. In a separate bowl, whisk the wet ingredients until combined. Make a well in the center of the dry ingredients, and pour the wet ones in, mixing with a few swift strokes until combined. Scoop the batter into a greased muffin tin. The batter should come just short of the top. Generously sprinkle the topping onto the muffins, pressing it down gently. Bake for about 20 minutes-- use the toothpick test. Cool in the muffin pan for a few minutes, then remove and place on a wire rack to cool.

Enjoy!