Applesauce & Oat Muffins

Makes 12


> 1 cup oats

> 1 1/4 cups plain wholemeal flour

> 1tsp baking powder

> 3/4tsp bicarbonate of soda

> 1tsp cinnamon

> 1 cup applesauce

> 1/4 cup milk

> 2tbsp vegetable oil

> 1 egg white

> 1/3 cup light brown sugar


> Preheat the oven to 180 degrees C and line a standard muffin tin (USA) or cupcake tin (UK) with 12 cases.

> Place the oats, flour, baking powder, bicarb and cinnamon in a large bowl.

> Add the applesauce, milk, oil, egg white and brown sugar on top of the dry ingredients.

> Mix until well combined. It will be a sticky, lumpy mixture

> Split the batter between the 12 cupcake cases, I use an ice cream scoop to ensure even distribution :).

> Place in the oven for 15 minutes, until a skewer comes out clean. Remove from tin and place on a wire rack. Leave to cool completely before storing. Will keep in an airtight container for up to 4 days. You can also warm them slightly and put butter on before serving if you like, but I like them plain :)

Recipe adapted from Tutti Dolci