Applesauce Oat Muffins


    1 1/2 c quick-cooking or old-fashioned oats

    1 1/4 c all-purpose flour (1/2 ww, 3/4 ap)

    1/2 c packed brown sugar

    1 tsp baking powder

    3/4 tsp baking soda

    3/4 tsp ground cinnamon

    1/2 tsp salt

    1 c unsweetened applesauce

    1/2 c fat-free milk

    3 T canola or vegetable oil

    1 egg white

    Topping: 1/4 c quick cooking or old-fashioned oats 1 T brown sugar
    1/8 tsp ground cinnamon 1 T butter or margarine, melted

    In a large mixing bowl, combine the first seven ingredients. In another
    bowl, combine the applesauce, milk, oil and egg white. Stir into dry
    ingredients just until moistened. Fill muffin cups coated with nonstick
    cooking spray three-fourths full. Combine topping ingredients; sprinkle
    over batter. Bake at 400 F for 16-18 minutes or until a toothpick comes out
    clean. Cool for 10 minutes before removing to a wire rack. Notes: I
    used old-fashioned oats instead of quick-cooking, 1/2 cup whole wheat and
    3/4 cup all-purpose flour and made 12 muffins instead of 10 in my Pampered
    Chef stoneware muffin pan, baking them about 15 minutes.

    Nutritional info is figured for 10 muffins. 222 calories, 6 g fat (1 g
    sat) 5 g protein, 37 g carbs, 3 mg cholesterol, 265 mg sodium


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