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
1 1/2 cups all purpose flour
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 nonfat skim milk
1/2 cup butternut squash or carrot puree (just steam the veggie then put it in food processor, adding a little water if necessary to make it like paste)
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg
Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with baking cups.
To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix, the batter is supposed to be lumpy.
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. Turn the muffins out onto a rack and serve warm or cool.
Tuesday, September 16, 2008