I’m a big fan of breakfast. I’ve even been known to be a little grumpy in the morning before I’ve eaten. Breakfast is a little trickier in China because I don’t love the milk here. It’s fine when used in baking or as an ingredient in sauce, but on it’s own and cold – there’s just something weird about it. In an effort to mix-up my morning routine I’ve been on the search for new muffin recipes.
I think I found a winner in these Applesauce Oatmeal Muffins. They are dense and light at the same time with a hint of spice from the cinnamon. I especially love the crunchy oatmeal topping, I knew I would so I automatically doubled it and I’m glad I did and I’m keeping it that way in the recipe below! Oh, and even if sounds a little weird, I really like them with a little pat of cream cheese.:)
Applesauce Oatmeal Muffins
1 1/2 cups old fashioned oats
1 1/4 cups flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/2 cup milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners.
In a medium bowl, combine the oats, flour, cinnamon, baking powder, baking soda, and salt. Add the applesauce, milk, brown sugar, vegetable oil, and egg white. Stir to combine.
In a small bowl stir the oats, flour, brown sugar, cinnamon, and melted butter with a fork.
Divide the batter among the muffin liners. Top each with oatmeal topping and lightly press it down into the batter.
Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
Adapted from Food.com