Applesauce Oatmeal Muffins
Instead of butter, applesauce and canola oil is used, yielding a moist muffin. I wanted to bake the cake recipe as muffins, so I had to double the batter to make six of these, using an extra-large muffin pan (otherwise, these should make 10-12 in a regular muffin pan). The aroma that comes from your kitchen will wake the sleepiest family members. They did not wait past five minutes to bite into these!
Servings 6 large muffins
Ingredients
TOPPING:
- 1/2 cup packed brown sugar
- 4 tablespoons butter
- 1 teaspoon cinnamon
- 6 tablespoons flour
- 1/2 cup old fashioned oatmeal
MUFFINS:
- 2 cup flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash salt
- 2 eggs beaten well
- 1 cup applesauce
- 1/2 cup canola oil
- 1 tsp vanilla
Instructions
- Mix all topping ingredients together by rubbing with fingers, set aside. (I got a little lazy and melted the butter, as a shortcut from having to soften my rock hard butter!)
- In a large bowl, mix your flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together your eggs, applesauce, oil, and vanilla.Mix well.
- Add applesauce mixture to flour mixture, stir till wet.
- With an ice cream scoop, fill each each muffin well about 2/3 full. (You an also bake as a cake, or as smaller muffins).
- Sprinkle topping over batter.
- Bake at 350°F for approximately 25-28 minutes.
Notes
NOTES: The 25 minute baking time is for large muffins. Reduce for smaller muffins, checking at 15 minutes. Always err on the side of caution, as ovens vary in temperature. Check with a skewer. If a few crumbs stick to the skewer, they are done!
There will be leftover oatmeal struesel. I store it in my refrigerator in an airtight container, and use it to make quick fruit crisps.