3/4 cup cake flour
1/3 cup sugar
1/4 teaspoon each of salt, baking powder, baking soda, and cinnamon1 extra large egg
2 tablespoons canola oil
2/3 cup applesauce (I used Musselman's chunky, because that's what was open in my refrigerator)1 cup of your favorite granola (I used Post's Great Grains Cereal with Raisins, Dates, and Pecans)
Preheat oven to 400 degrees. Spray 6 of the wells of a standard muffin pan, including the top, and set aside.
In a medium bowl combine the flour, sugar, salt, baking powder, baking soda, and cinnamon. Combine well, using a small whisk. Make a well in the center and set aside.
In a 1-cup glass measuring cup, use the small whisk to beat the egg till smooth. Add the oil and the applesauce and use the whisk to combine them all. I also used the whisk to mash or break up the apple chunks.
Pour the liquid ingredients into the well in the flour mixture, and using a rubber spatula, gently combine wet and dry, just until the white flour is no longer visible. Don't worry about lumps in the batter, they are normal and desirable in muffins.
Spoon the batter into the prepared muffin pan wells. The batter will fill 5 to 6 cups, depending on the depth of the well. Fill close to the top of each cup. Now with a lavish hand, sprinkle granola over the top of each muffin. Place the pan into the preheated oven and bake for 18 minutes, watching the granola so it doesn't burn.
Remove the muffin pan from the oven and place on a rack to cool for 5 minutes. While cooling, carefully brush the excess granola from around the edges of each muffin. Then, with the tip of a sharp little knife, remove the muffins from the pan and place them on the rack to finish cooling.
These are rather good with a little butter. Or a lot of butter. Or Temp-Tee whipped cream cheese. Eat over a plate, because granola will fall. These are going to make a really good (and nominally healthy!) breakfast.