Fresh World Recipes
https://freshworldmarket.com/Recipes/Detail/199/Applesauce_Oat_Muffins
Applesauce Oat Muffins
Customer Rating:
11 Ratings 5 Comments
Yield: 1 dozen
Ingredients
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| 1 1/2 | cups | Quaker Oats (quick or old fashioned, uncooked) | |
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| 1 1/4 | cups | all-purpose flour | |
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| 1/2 | cup | firmly packed brown sugar | |
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| 3/4 | teaspoon | ground cinnamon | |
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| 1 | teaspoon | baking powder | |
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| 3/4 | teaspoon | baking soda | |
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| 1 | cup | unsweetened applesauce | |
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| 1/2 | cup | skim milk | |
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| 3 | Tablespoons | vegetable oil | |
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| 1 | egg white | ||
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| Topping: | |||
| 1/4 | cup | Quaker Oats (quick or old fashioned, uncooked) | |
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| 1 | Tablespoon | firmly packed brown sugar | |
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| 1/8 | teaspoon | ground cinnamon | |
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| 1 | teaspoon | margarine, melted | |
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Nutrition Facts
Yield: 1 dozen
Approximate Nutrient Content per serving:
| Calories: | 170.1 | |
| Calories From Fat: | 36 | |
| Total Fat: | 4.5g | |
| Saturated Fat: | 0.4g | |
| Cholesterol: | 0.0mg | |
| Sodium: | 136.0mg | |
| Total Carbohydrates: | 30.2g | |
| Dietary Fiber: | 1.5g | |
| Sugars: | 2.8g | |
| Protein: | 3.5g |
Prepared using canola oil and light margarine.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only.
Muffins:
Combine oats, flour, brown sugar, cinnamon, baking powder and baking soda; mix well.
Add applesauce, milk, oil and egg white; mix just until dry ingredients are moistened. Fill muffin cups almost full.
Topping:
Combine oats, brown sugar, cinnamon and margarine; sprinkle evenly over batter.
Bake 20 to 22 minutes or until deep golden brown. Let muffins stand a few minutes; remove from pan. Serve warm.
Recipe compliments of The Quaker Oats Company
Please note that some ingredients and brands may not be available in every store.
Fresh World Recipes
https://freshworldmarket.com/Recipes/Detail/199/Applesauce_Oat_Muffins
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