For me, one of the hallmarks of the holiday season is baking. My mom spent most of December in the kitchen, concocting elaborate gingerbread houses and sheet after sheet of sugar cookies we sloppily decorated with white icing and sprinkles. Since my son is so enthused this year – and an avid “helper” – I decided to try and enlist his aid in the kitchen. I had no idea what to expect – other than a crazy-sticky mess – but I was happily surprised to find that he listened to directions and eagerly stirred the hell out of a bowl of flour. His main task was stirring the dry ingredients…
Our first joint endeavor was a stash of these Gingersnap Cookies (they’re the best you’ll ever have), but emboldened by our maiden voyage, I tried my luck again with these Applesauce Oatmeal Muffins. These are like mini coffee cakes only healthier and conveniently portion-controlled, which is essential when you and a two-year-old end up eating most of what you make.
Applesauce Oatmeal Muffins with Cinnamon Streusel
Ingredients for Muffins:
1½ cups old fashioned rolled oats – stock
1¼ cups whole wheat flour – stock
½-cup packed light brown sugar – stock
1 teaspoon baking powder – stock
¾-teaspoon baking soda – stock
¾-teaspoon ground cinnamon – stock
½-teaspoon salt – stock
2 Tablespoons Whole Flaxseed – $4.29
1 large egg – stock
1 cup unsweetened applesauce – $2.19
½-cup milk (I use 1% or 2%) – stock
3 Tablespoons canola oil – stock
¼-cup old fashioned rolled oats – stock
1 Tablespoon light brown sugar – stock
Pinch of ground cinnamon – stock
1 Tablespoon butter, melted – stock
Grand total assuming well-stocked kitchen: $6.18
Cost per muffin: $0.51
1. Preheat the oven to 400 degrees. Line a 12-Cup Regular Muffin Pan with paper baking cups.
2. In a large bowl, whisk together the first 8 ingredients. In a separate bowl, beat the egg, then stir in the applesauce, milk and oil.
3. Pour the wet ingredients into the dry and combine with a wooden spoon until just moistened.
4. Fill the paper muffin cups about ¾ the way full with batter.
5. In a small bowl, combine the topping ingredients. Sprinkle the topping over the batter and bake at 400 degrees for 16-18 minutes. Cool on a wire rack for about 10 minutes.