This past weekend, I wanted to make a new muffin recipe for breakfast. I pulled out some older Taste of Home magazines I had laying around and found this recipe in one. After some tweaking, I whipped these up in no time and they were a huge hit. The kids loved them and we all had happy tummies (wow, that statement definitely makes me sound like a mom, haha).
Anyhow, not only are they easy to make, but they are perfect for any occasion whether you drop a plate off to some friends, have some company over, or freeze them for rushed mornings, etc.
Ingredients:
1 1/2 cups quick oats
1 1/4 cups whole wheat pastry four (AP works too)
1/2 cup brown sugar
1 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup milk
3 tbsp oil (canola or vegetable)
1/2 tsp vanilla extract
1 egg white
Topping:
1 tbsp butter, melted
1/4 cup quick oats
1 tbsp brown sugar
1/2 tsp ground cinnamon
Directions:
In a bowl, combine the quick oats, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine the applesauce, milk, oil, vanilla, and egg white. Slowly mix the wet ingredients into the dry ingredients, stirring until just mixed. Pour batter into greased or lined muffin tins. Set aside.
In a small bowl, combine the butter, quick oats, brown sugar, and cinnamon.
Sprinkle the topping over the muffin cups. Place muffin tray in a preheated oven, 400, and bake for about 18 minutes, or until toothpick comes out clean once inserted in center of muffin. Enjoy!
