½ cup (1 stick) butter, softened

½ cup brown sugar

½ cup honey

1 cup applesauce

2 eggs

1 cup sifted all-purpose flour

1 cup old-fashioned rolled oats

½ cup whole-wheat flour

1 ½ teaspoons baking powder

1 teaspoon ground allspice

1 teaspoon baking soda

2 teaspoons cornstarch

½ cup apple juice or cider

½ cup frozen apple juice concentrate

½ teaspoon ground cinnamon

1/4 cup confectioners’ sugar (optional)

Preheat oven to 375 F. Line 24 muffin cups with paper liners.

In a medium-sized bowl, cream together the butter and brown sugar. Beat in the honey, applesauce, and eggs

Mix together the flours, oats, baking powder, allspice and baking soda. Stir into the applesauce mixture. *We also added 2 peeled and cored Granny Smith apples, cut into small chunks.

Fill the paper cups half full with the batter. Bake for 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Remove from the muffin pans and cool on wire racks. Frost with Apple Glaze, if desired.

* We skipped the glaze and instead sprinkled a little bit of sugar over the top of each muffin. Turned out great.

For the apple glaze, mix the cornstarch with a drop of the apple juice to make a smooth paste. Gradually stir into the rest of the juice in a small saucepan.

Cook over low heat, stirring constantly, until thick and smooth. Stir in the apple juice concentrate and cinnamon. Remover from the heat. For a sweeter glaze, beat in the confectioners’ sugar, if desired.

Cool slightly and spoon over the cupcakes or a warm cake.