Applesauce Oat Muffins Recipe

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Applesauce Oat Muffins Recipe
Applesauce Oat Muffins Recipe photo by Taste of Home
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Applesauce Oat Muffins Recipe

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"You can enjoy new delicious muffins without having to make a dozen or more at a time," writes field editor Cassandra Corridon of Frederick, Maryland.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon canola oil

Directions

In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, applesauce and oil. Stir into dry ingredients just until moistened.
Fill four greased muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 4 muffins.
Originally published as Applesauce Oat Muffins in Taste of Home February/March 2002, p11

Nutritional Facts

1 each: 173 calories, 5g fat (1g saturated fat), 53mg cholesterol, 160mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1/2 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon canola oil
  1. In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, applesauce and oil. Stir into dry ingredients just until moistened.
  2. Fill four greased muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 4 muffins.
Originally published as Applesauce Oat Muffins in Taste of Home February/March 2002, p11

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