Recipe: Applesauce Oatmeal Muffins (Quaker Oats, 1988)

APPLESAUCE OATMEAL MUFFINS

"Applesauce adds extra moistness to these wholegrain muffins. Make ahead and freeze for added convenience."

1 3/4 cups Quaker Oats (quick or old fashioned, uncooked), divided use
1 1/4 cups all-purpose flour
3/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided use
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup plus 1 tablespoon firmly packed brown sugar, divided use
3 tablespoons vegetable oil
1 egg white
1 tablespoon margarine, melted

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups.

Combine 1 1/2 cups oats, flour, 3/4 teaspoon cinnamon, baking powder and baking soda. Add applesauce, milk, 1/2 cup brown sugar, oil and egg white; mix just until dry ingredients are moistened. Fill muffin cups almost full.

Combine remaining 1/4 cup oats, remaining 1 tablespoon brown sugar, remaining 1/8 teaspoon cinnamon, and melted margarine; sprinkle evenly over batter.

Bake 20 to 22 minutes or until deep golden brown. Serve warm.

TO FREEZE:
Wrap muffins securely. To reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30 seconds for each muffin.

Makes 1 dozen muffins
From: Recipelink.com
Source: Recipe booklet: Oat Meals!, The Quaker Oats Company, 1988