Applesauce Muffins

By smleonard

Ingredients

• Topping:
• 2/3 cup old-fashioned oats
• 1/4 cup firmly packed light or dark brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons trans-fat free osft tub mararine spread, melted
• Batter:
• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup butternut squash or carrot puree
• 1/2 cup firmly packed light or dark brown sugar
• 1/4 cup vegetable or canola oil
• 1 large egg

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups

2. To make the topping, stir together the oats, sugar, and cinnamonin a bowl. Stir in the margarine.

3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zip-lock bag and stir or shake to mix. in a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix - the batter is supposed to be lumpy.

4. Divide the batter evenly among the muffin cups and sprinkly withy the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18 to 20 minutes. Turn the muffins out onto a rack and serve warm or cool.