Ingredients

• BATTER:
• 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
• TOPPING:
• 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

Method

1. Preheat the oven to 400 F. Coat a 12-cup muffin tin with cooking spray, or line with paper baking cups.
2. To make the topping, stir together the oats, sugar, ad cinnamon in a bowl. Stir in the melted margarine.
3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl and stir.
4. 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.
5. 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.