Saturday, September 3, 2011

Applesauce streusel muffins

Nothing fancy, just some tender, gently spicy, appley-sweet muffins for breakfast. I guess the streusel is a teeny bit fancy, although it's almost superfluous with all the oats in the batter.

Preheat the oven to 375F and prepare tins for 12 regular muffins and 12 mini muffins (eg with spray grease).

1/2 c oats
2 t flour
1/2 t cinnamon
2 T brown sugar
3 T cold butter, cut into pieces

Mix together with your fingers until the butter chunks are mostly broken up and incorporated.

1 1/4 c whole wheat flour
1 c oats
1/4 c wheat bran
1/2 c brown sugar
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t cardamom
1/4 t nutmeg
3/4 c applesauce (2 single-serving containers)
3/4 c plain nonfat greek yogurt
1 egg
2 T canola oil
1/4 c chopped crystallized ginger

Mix the dry ingredients (flour through nutmeg) in a mixing bowl. Stir together the wet ingredients (applesauce through oil) in a small bowl, then gently stir into the dry ingredients. Stir in the ginger until just combined.

Fill the muffin tins almost full. Distribute the streusel topping over all the muffins, rubbing it between your fingers as you sprinkle it on to break up any last butter chunks. Bake the regular muffins for 17 minutes and the minis for 12 minutes. Loosen from the tins, transfer to a cooling rack, and eat warm.

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