These muffins are really good. You'd think it was Christmas morning over and over again with how excited my boys get when I make these. I make these and a fruit drink. I throw what ever fruit we feel like in the blender, frozen or fresh. We use berries, peaches, apples, bananas (I ALWAYS put in a couple of bananas) whatever we feel like and then put in a packet of instant breakfast and orange juice or milk. Breakfast of champs. It's a favorite at my house.
The muffins I got from the Deceptively Delicious cookbook. I use pureed carrots for this one.
Applesauce Muffins
Topping
2/3 c old-fashioned oats
1/4 c firmly packed brown sugar
1 tsp cinnamon
2 Tlbs margarine, melted
Batter
1 1/2 cups all-purpose flour
1 c old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (I put more in, I also put nutmeg in)
1 c nonfat or low-fat milk
1/2 c butternut squash OR carrot puree
1/2 c firmly packed brown sugar
1/4 c vegetable or canola oil (I use flax seed, use it as a 3 to 1 ratio. 1/4 c oil = 3/4 c flax)
1 large egg
Preheat oven to 400. Coat a 12-cup muffin tin with cooking spray or line with paper 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, cinnamon/nutmeg (if you want) and the flax seed, if are using it, in a large bowl and stir. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil (if using) and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do no 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 (they cook quicker when you use the flax, about 5 minutes or so).
