Applesauce Oatmeal Muffin-Tops (Or Muffins)

Submitted by Galley Wench

"Great for breakfast, snack or a brown-bag lunch. Adjust baking time accordingly if making regular muffins. Original recipe comes from William and Sonoma, however I've made a couple additions. UPDATE: The recipe has been changed to incorporate suggestions from reviwers. UPDATE #2: Also changed the instructions to reflect the previous changes."

 

• Ready In: 35mins
• Ingredients: 18
• Yields: 9 Muffin

ingredients

• 1 cup old fashion rolled oats (not instant)
• 1 cup nonfat milk
• 1 cup whole wheat flour
• 1 tablespoon ground flax seeds (optional)
• 1⁄2 cup brown sugar
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1⁄2 cup unsweetened applesauce
• 2 egg whites or 1 whole egg
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 raisins or 3/4 craisins

• Streusel Topping

• 1⁄4 cup plus 1 tablespoon finely chopped walnuts
• 1⁄4 cup plus 1 tablespoon packed light brown sugar
• 2 tablespoons all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 2 tablespoons melted unsalted butter

directions

1. Topping:

2. Struesel Topping:

3. In a small bowl, combine all the struesel ingredients and stir until well combined and crumbly.

4. Muffin-Tops:

5. Soak the oats in milk for about 30 minutes.
6. Preheat the oven to 400 degrees.
7. Spray muffin pan with cooking spray.
8. Combine the applesauce with the egg.
9. Mix the oat mixture with the applesauce mixture, and stir until combined.
10. In a separate bowl measure and whisk the dry ingredients together.
11. Add wet ingredients to dry and mix until just combined.
12. Stir in raisins or craisins.
13. Do not over mix the batter or the muffins will be tough.
14. Spoon approximately 1/2 cup of muffin mixture into muffin-top pan.
15. Sprinkle streusel on top.
16. Bake until golden brown and the top springs back, approximately 15-20 minutes.
17. Remove pan from the oven and allow to cool for 5 minutes before removing muffin-tops to wire rack to cool.
18. Best served fresh from the oven.

Reviews

[Cilantro in Canada]

These were great. I used the whole egg option and added the flax seed. I did not add the raisins as I was out of them. I really liked the fact that the recipe uses applesauce and not oil. Thanks for the recipe.

 

[Nimz_]

I thought these were delicious however I thought the recipe was very hard to follow as written. There is a section for the Streusel Topping, but then no directions on how or when to use it. Then another topping is listed in the other section of the recipe. The ingredients are not in any sort of order. Maybe just my inexperience in baking is the problem. We did enjoy these. Thanks GW. Made for ZWT #6

 

[Mgnbos]

I made these tonight and they are delicious! I used craisins in place of raisins and left out the option flax. I also added blueberries as suggested by Chef 573772 and they took longer to cook, but are well worth it.

 

[swanddwarfs]

These were good! I was surprised because the low-fat muffins I've tried so far have been inedible. I agree with the other reviewer that they were a little plain. I made half a batch according to directions and half a batch with cinnamon chips added. They were really good with cinnamon chips. I think next time I might try making them with blueberries and leaving off the cinnamon topping.

 

[Sam 3]

Very moist little muffin. I would recommend following instructions and spraying a pan instead of using liners as I did both (ran out of liners though) and they muffins in liners stuck to the paper. Next time I'll add more cinnamon though as they were a little plain. Or maybe some raisins. They were the perfect sweetness though!