My kids love these muffins! They're wholesome and filling, but with just enough sweetness. Note: Be sure to use unsweetened applesauce.
Applesauce Oatmeal Muffins
Yield: 1 dozen
1 1/2 c. rolled oats
1 1/4 c. whole wheat flour
3/4 tsp. cinnamon
1 1/3 tsp. baking powder
3/4 tsp. baking soda
1 c. unsweetened applesauce
1/2 c. milk
1/4 c. honey
3 T. vegetable oil
1 egg
Heat oven to 400 degrees. Grease muffin tins (or use paper muffin cups).
Combine first 5 ingredients.
Add next 5 ingredients and mix just until moistened.
Fill cups until almost full.
Combine ingredients below and sprinkle over batter*:
1/2 c. rolled oats
1 T. honey
1/4 tsp. cinnamon
2 T. melted margarine
Bake 20-25 minutes or until deep golden brown.
(We like these best warm and cut in half with some butter spread inside.)
*For the last few of years I haven't bothered with the topping because it makes the muffins even messier than they already are, and they're very good without it anyway.
3 comments:
What is the function of the egg white in this recipe? I so rarely separate eggs...it's just a hassle...the white isn't whipped or anything to give body to the muffins, so I'm wondering did the recipe originally call for a whole egg but was adapted to be lower fat? In that case I'd just use a whole egg.
Eggs typically serve as the levening or to stick stuff together. They can typically be replaced with either baking powder/soda or applesauce respectively, but this recipe has both already... So is the egg even needed?
I'll have to give this one a try. I've been working on making a variety of healthy muffins for my oldest to take in his school lunches. I'm currently fine-tuning a carrot-gingerbread muffin (wheat flour, applesauce, molasses, etc). It's somewhere between carrot cake and gingerbread cake except, of course, not so sweet. He likes them though, and it gets him eating some veggies besides broccoli and asparagus, which are apparently the only ones he likes now. :) He's a carb-o-holic so muffins are the way to go with him LOL!
i meant to check the box to get emailed follow-up comments but i forgot...so i'm doing that now.
I honestly don't know what the function of the egg white is; I've never questioned it because it works. I just figured it was to make it lower fat (but I have no problem using the whole egg either). If you try it without, let me know how it works.
I would be interested in that muffin recipe you mentioned. It sounds delicious!
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