I've made these three times this week (I'm trying to get rid of some applesauce.) and I don't have any left to take a picture of. But they look like plain old muffins, so I feel comfortable letting you use your imagination.
This recipe is taken from a book entitled Quick Breads, Soups & Stews, by Mary Gubser, which I found at the library. It has some wonderful muffin recipes in it.
2 cups all purpose flour (I usually use freshly ground hard red wheat.)
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 eggs, beaten
1/2 cup milk
1/4 cup melted butter
3/4 cup applesauce
1/2 cup chopped pecans or walnuts (I don't like nuts in my food so I leave these out.)
Grease a muffin tin and preheat the oven to 350 F. (The cookbook says 400 F, but my muffins come out fine when cooked at 350 and I tend to set it there out of habit.)
In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, salt and brown sugar. Stir until well blended. In a separate bowl mix the eggs, milk, butter and applesauce. Make a well in the dry ingredients and stir in the applesauce mixture with quick strokes just until well moistened. Fold in the nuts. Spoon the batter into the muffin cups, filling them three fourths full. Bake 20 to 25 minutes.
I've tossed a bunch of chocolate chips in these once and they tasted great that way as well.