• 1.5 Cup(s) all-purpose flour
  • 1/2 Cup(s) Sugar
  • 1 Tablespoon(s) Baking Powder
  • 3/4 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) Salt
  • 3/4 Cup(s) unsweetened applesauce
  • 1/4 Cup(s) Skim Milk
  • 1/4 Cup(s) vegetable oil

Cooking Instructions

Heat oven to 400° F. LIne 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray. In large bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. In medium bowl, combine applesauce, milk, oil and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not over mix.) Fill muffin cups about two-thirds full. Bake 18 to 20 minutes or until golden brown and wooden pick inserted in center comes out with a few moist crumbs clingling to it. Cool muffins in pan on wire rack for 5 minutes; remove from pan. Serve warm.

Serving Tips: Add 1/2 cup raisins or 1 cup or frozen (do not thaw) blueberries to batter.

COOK NOTE:

To freeze: wrap cooled muffins securely in foil, or place in freezer bag. Seal, label and freeze for up to 6 months.
To reheat: Place unwrapped muffin on napkin; microwave on HIGH about 30 seconds.


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