- 1½ cups All purpose flour
- 1 cup Old fashioned oats
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Cinnamon
- 1 cup Unsweetened applesauce
- ½ cup Nonfat (skim) milk
- 1 freshpack of Hooray Purée Butternut Squash or Carrot
- ½ cup Firmly packed light or dark brown sugar
- ¼ cup Vegetable or canola oil
- 1 Large egg
- 2/3 cup Old-fashioned oats
- ¼ cup Firmly packed light or dark brown sugar
- 1 tsp Cinnamon
- 2 Tbsp Trans-fat-free soft tub margarine spread, melted
- courtesy of Jessica Seinfeld - Deceptively Delicious
- Preheat the oven to 400 F. Coat a 12-cup muffin tin with cooking spray, or line with paper baking cups.
- To make the topping, stir together the oats, sugar, ad cinnamon in a bowl. Stir in the melted margarine.
- To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl and stir.
- In a second large bowl, mix the applesauce with the milk, carrot or buttenut squash puree, sugar, oil, and egg. Add the flour mixture slowly, stirring until just moistened.
- Spoon the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of a muffin. Bake about 18-20 minutes. Turn the muffins out onto a rack and serve when cooled.
Carrots are an excellent source of vitamin A, which contributes to healthy vision and bones.
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