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["Bring apples, cider and lemon juice to a boil in a medium saucepan over medium-high heat. Cover pan: reduce heat. Simmer until apples are very soft, about 12 minutes. Remove lid; stir in sugar and salt.
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(I usually omit the sugar- recipe doesn't really need it.) Cook over medium heat until apples are broken up and most of the liquid is evaporated, about 15 minutes. Let cool. Lightly puree. I prefer a few small chunks. If you want smoother applesauce then puree a bit more.", "Preheat oven to 350u00b0F. Line a standard muffin tin with paper liners. Cream the butter and the sugars until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in the applesauce. Sift together all dry ingredients. Add to butter mixture. Stir in raisins if desired. Divide batter into muffin cups. Fill about 3/4 full. *Sprinkle brown sugar on top. Bake until centers test clean, about 18-20 minutes. Let cool completely in the pan.", "*OPTIONAL TOPPING:
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3/4 cup light brown sugar
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2/3 cup all-purpose flour
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2/3 cup old-fashioned rolled oats (or quick oats)
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1/2 teaspoon ground cinnamon
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1/2 teaspoon of ground ginger
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1/4 teaspoon salt
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3/4 cup walnuts, (chopped or halved)
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1/2 cup unsalted butter, softened to room temperature
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Whisk the brown sugar, flour, oats, cinnamon, salt, and nuts together. Make sure to get out all those brown sugar lumps. Cut in the butter with a pastry blender or a fork until the mixture is crumbly. Evenly sprinkle topping over the muffins. Bake as directed."]
