Applesauce Oat Muffins

It's Coffee and Donut Fellowship Sunday our parish this week.  During the school year, we have breakfast potlucks, but we keep it a little simpler with our once-a-month get-togethers in the summer.  Since our family are big proponents of coffee, donuts (including other assorted breakfast pastries), and fellowship, we are happy to help out whenever we can.

I am bringing Applesauce Oat Muffins to this month's gathering.  I have had this recipe for over 10 years and make it from time to time.  These muffins come together quickly, but look complicated.  They are pretty healthy as muffins go, too. 

Applesauce Oat Muffins

1 1/2 cups quick cooking oats

1 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. nutmeg, (if you like)

1/2 tsp. salt

1 cup unsweetened applesauce

1/2 cup fat-free milk (or substitute any milk)

3 T canola OR vegetable oil

1 egg white

Topping

1/4 cup quick-cooking oats

1 T brown sugar

1/8 tsp cinnamon

1 T butter, melted

(Mix together.)

In a large mixing bowl, combine the dry ingredients. In another bowl, mix the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill greased muffin cups 3/4 full.

Sprinkle topping over batter.

Bake at 400 for 16-18 minutes.  Cool on a wire rack.  (The original recipe says to cool them in the pan for 10 minutes, but I prefer to move my muffins to a wire rack as soon as possible as it makes them easier to remove from the liners.)

YUM!