chickinthekitchen.com

Applesauce & Oatmeal Muffins

March 6, 2008

Please know that it is very rare that I bake fresh muffins for breakfast! But we had friends coming over for a playdate this morning, so it seemed like a good way to have a special breakfast and have a nice snack for later. Take it from me, one of the slowest cooks in the world: you can have this recipe on the table in 25 minutes or less.

The flavor of these muffins is very mild — not too sweet, not too much apple, not too much cinnamon. Maybe a tiny bit boring. I’ll take boring, since my boys gobbled them up for breakfast, and they were a hit with our friends too.

Note that you need to use non-stick spray like Pam on the paper liners (or go without) to avoid having your muffins stick to the paper.

Applesauce & Oatmeal Muffins
Adapted from Applesauce Oat Muffins

Makes about 16 muffins

1-1/2 c. white whole wheat flour
3/4 c. quick-cooking oats
1/3 c. brown sugar
1 Tbsp. baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs
3/4 c. milk (I use 1%)
1/2 c. unsweetened applesauce
2 Tbsp. canola oil

Preheat oven to 400 F. Prepare a muffin tin with paper liners; then mist liners with non-stick spray.

Add all ingredients to a large bowl and mix until batter is just combined (do not overmix).

Fill muffin liners almost to full. Bake for 15 minutes, or until a toothpick comes out clean.

 Print this post

Filed under: Bread & Muffins

Tags: Applesauce Oatmeal Muffins, bake, cooking, eggs, recipe, whole