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)
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!