These applesauce muffins are delicious and were compliments of daughter, Megan. She has used the Deceptively Delicious cookbook since her kids were born and everything she has made is delicious. I especially liked the streusal topping. Yummy and great with a cup of coffee or a glass of milk.
- 2/3 cup old-fashioned oats
- 1/4 cup firmly packed light or dark brown sugar
- 2 teaspoon cinnamon
- 2 tablespoons trans-fat-free soft tube margarine spread, melted
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 reaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup nonfat (skim) milk
- 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
- Preheat the oven to 400 degrees Fahrenheit. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
- To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
- To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-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.
- Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out onto a rack and serve warm or cool.
Recipe from Deceptively Delicious by Jessica Seinfeld