Friday, May 24, 2013

Applesauce Oatmeal Muffins

It's been a strange week.

Mark had to work Saturday, which means he's off today, so my day-o-meter is all messed up.

Everyone we know is sick, except for us (for a change).

And I got asked if Stella was from China. By an ASIAN woman. When I said no she's not, the woman said, "Grandma Chinese?" Ummm.....still no.

To compensate for all the strangeness. I baked. Mark says that whenever I'm stressed or anxious or upset I end up in the kitchen cooking or baking something.

These muffins are a great alternative to my whole wheat applesauce muffins if you want more texture and less fat, as these have no butter. I got the recipe from Taste of Home, and didn't change anything other than using using healthier versions of flour, milk, and oil.

Applesauce Oatmeal Muffins (makes 12)

1 1/2 cup oats (recipe calls for quick cooking, but I used old fashioned and it works fine)
1 1/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1 cup applesauce
1/2 cup milk (I used almond milk)
3 TB oil (I used coconut oil)
1 egg

Mix dry ingredients in a large bowl. Mix wet ingredients in a smaller bowl. Add wet to dry,  mix until combined.

Place into greased muffin tin. You have to fill them almost full as these muffins don't rise much. I am obsessed with these silicone muffin pans. I have yet to have anything stick to them.

Bake at 400 degrees for 16-18 minutes or until slightly golden brown on top. My oven takes about 17 minutes for these.

These also freeze and reheat well, so make a big batch and pull one out of the freezer as you need them! 


claire @ a peachtree city life said...

i'll have to try these too!

and weird about the asian comment! we should consult kim on this matter.

kim said...

Is Stella Japanese? Her grandfather? Her father? Hmm...I don't know if the Chinese woman's eyes were too slanted to realize how white your baby is. ;)