• Cooking Time:
  • Servings:
  • Preparation Time:



  • Topping:
  • 1/4 C. Quaker Oats (quick or old fashioned, uncooked)
  • 1T. firmly packed brown sugar
  • 1 T. butter, melted
  • 1/8 t ground cinnamon
  • Muffins:
  • 1-1/2 C. Quaker Oats (quick or old fashioned, uncooked)
  • 1-1/4 C. all-purpose flour
  • 1 t. baking powder
  • 3/4 t. baking soda
  • 3/4 t. ground cinnamon
  • 1 C. unsweetened applesauce
  • 1/2 C. 1% milk
  • 1/2 C. firmly packed brown sugar
  • 3 T. Canola oil
  • 1 egg, lightly beaten


  • Heat oven to 400F. Line twelve medium muffins cups with paper baking cups or spray bottoms only with cooking spray.
  • For topping, combine all ingredients in small; mix well. Set aside.
  • For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix 9/25/07.)
  • Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.
  • Bake 20 to 22 minutes or until deep golden brown. Cool muffins inn pan on wire rack 5 minutes. Remove from pan. Serve warm.

Categories: Bread  Muffin 
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