Sticky Pecan Muffins

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

2 eggs, lightly beaten

1 cup nonfat milk

2 tablespoons vegetable oil

2 tablespoons applesauce

½ cup packed brown sugar

2 teaspoons vanilla extract

¼ cup margarine, melted

¼ cup packed brown sugar

1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.

Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.