Apple Nut Oatmeal Muffins
Unsalted butter, at room temperature, for greasing the muffin cups
For the Streusel Topping:
2 tbsp quick or old-fashioned rolled oats
2 tbsp all-purpose flour
1 tbsp packed light brown sugar
1 tbsp cold unsalted butter, cut into bits
2 tbsp chopped pecans (I used walnuts as that was what I had)
For the Muffins:
¼ cup plus 2 tbsp all-purpose flour
¼ cup quick or old-fashioned rolled oats
3 tbsp packed light brown sugar
1 tsp baking powder
1/8 tsp salt
2 tbsp raisins
¼ applesauce (I used chunky)
2 tbsp vegetable oil
Yolk of 1 medium egg
½ tsp pure vanilla extract
Preheat oven to 400. Lightly grease only the bottoms of three muffin cups, then rub a little butter around the rim of each cup (this will help them form a more rounded top).
Make the streusel topping: combine the 2 tablespoons oats, 2 tablespoons flour and brown sugar in a small bowl. Mix in the butter using a fork or your fingertips, until the mixture is crumbly. Then mix in the pecans. Set the topping aside.
Make the muffins: combine the flour, oats, brown sugar, baking powder and salt in a medium-size bowl and stir to mix well. Add the raisins and toss to mix.
Place the applesauce, oil, egg yolk and vanilla in a small bowl and whisk to blend. Add the applesauce mixture to the flour mixture all at once and stir until just moistened. Spoon the batter evenly into the prepared pans – they should be about 2/3 full. Sprinkle the streusel topping evenly over the muffins, then gently pat into the batter with your fingers. Fill the empty muffin cups with water to prevent them from scorching.
Bake 18-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
Cool muffins in pan 5 minutes, then remove to a wire rack and cool completely.
Serve warm or at room temperature.
Makes 3 standard muffins