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Healthy oatmeal and applesauce muffins

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Oatmeal is a wholesome food all on its own. When oatmeal and applesauce are combined it creates a flavor and texture that is one of a kind. These muffins have both these great foods ingredients along with whole wheat flour. Now we know what you are thinking, they must be dry but that is not the case. The muffins are soft, moist, dense, filling with a touch of sweetness that everyone in the family will race to the table to snatch up.

Ingredients:

  • 1 cup of old fashioned oats
  • 1 cup of skim milk
  • 1 cup of whole wheat flour
  • ½ cup of brown sugar
  • ½ cup of unsweetened applesauce
  • 2 egg whites
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of sugar
  • ¼ cup of raisins or nuts, optional

Directions:

  1. Preheat the oven to 400’.
  2. In a large mixing bowl soak the oats and milk together for one hour.
  3. Place the sugar and cinnamon into a small bowl and set aside.
  4. Then add the applesauce and egg whites to the oat mixture and stir till well combined.
  5. Whisk the dry ingredients together in a separate mixing bowl
  6. Then stir in the wet ingredients into the dry ingredients until just combined.
  7. Fold in the raisins and nuts if you choose to include them for added texture, taste as well as the nutrients they provide.
  8. Spray the muffin tin lightly with cooking spray.
  9. Spoon the oatmeal applesauce mixture into the muffin tin three quarters full in each muffin cup.
  10. Sprinkle the cinnamon sugar over the tops of the muffin batter.
  11. Bake in the oven for 20-25 minutes or until toothpick in center proves doneness.
  12. Remove muffins from oven and set pan aside for 5 minutes to cool.
  13. Then remove the muffins and place them on a cooling rack to cool completely.
  14. Enjoy!

© 2014 Beverly Mucha / All Rights Reserved

Jackson residents can shop at any of these local grocery stores: Pick’n Save or Wal-mart for all the ingredients needed for this recipe.

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