This recipe is from the cookbook Deceptively Delicious.
These muffins are very moist and delicious, with a hint of carrot flavour. Carrot and apple pair very well together so I knew that the combination would be a hit. I made some of the muffins with the streusel topping and others without. While the streusel is delicious, I don't think that the added sugar is needed. The recipe also calls for pureed carrots but I left mine a little more chunkier.
Ingredients:
2/3 cups old-fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 tsp cinnamon
2 tbsp trans-fat free soft tub margarine spread, melted (I used butter)
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup nonfat (skim) milk
1/2 cup butternut squash or carrot puree (I had carrots on hand but I would be interested to know how the butternut squash would taste!)
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 large egg
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