Applesauce Muffins

This recipe comes from Deceptively Delicious, by Jessica Seinfeld. I made only minor modifications. I skipped the topping, mainly because I’m trying to cut back on the sugar that Simon eats — baby steps.

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 soft tub margarine spread, melted

Batter

  • 1 1/2 cups flour (I used 1 cup white and 1/2 cup wheat; I also added 1 1/2 tablespoons of soy flour and 1 1/2 tablespoons of wheat germ)
  • 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 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 (I wonder if you could substitute another 1/4 cup applesauce — I bet you could)
  • 1 large egg

Directions

  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 cinnamon in 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 and stir. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mix slowly, stirring just until moistened. Do not overmix — the batter is supposed to be lumpy.
  4. 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 to 20 minutes.


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