Muffin top

I promised this muffin recipe to Anna, and decided to post it here in case any one else needs something yummy and healthy to keep on hand to feed themselves....and any greedy little snack swiping children they might have lurking about.

It started as a recipe in the LoonySpoons cookbook, but I found it had a lot of annoying ingredients and dirtied too many dishes so I've changed it. A lot. It's even better now. The original recipe was for 12 large muffins, but I make 18 - 24 with the same amount of batter. They're the perfect size for little kids and mommies trying to eat well, and daddies can always have two. If you make 18, and don't add any extras, each muffin has 89 cal (or 2 points), I also figured out the fat and fibre for you, but I've lost the piece of paper.

1 1/4 c rolled oats
1 1/2 c milk or water
1 1/2 c flour (wholewheat for preference, but all-purpose is fine)
1/4 c wheat germ (optional)
1 c unpacked brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 egg
1/2 c unsweetened applesauce
1 tsp vanilla

Optional: 1 c extras - chocolate chips, unsweetened coconut, chopped nuts, dried fruit, or a combination

Preheat oven to 325 F

Pour milk or water over oats in a medium bowl (if you're using quick cook oats, cold liquid is fine. If you're using the large flake kind, heat the liquid up in the microwave for a minute or two first)

In a large bowl combine flour, wheat germ, sugar, baking powder and soda, salt, and cinnamon.

Whisk egg, vanilla and applesauce and add to oat mixture. Stir.

Add oat mixture to the dry ingredients and stir just to combine. Stir in extras if using.

Line muffin tins with paper cups or spray with non-stick spray. Divide batter among cups. Bake for 25 min, or until cake tester comes out clean.

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The plain ones look a little small and sad, but they don't taste that way. They're moist and a little sweet. People not trying to lose weight like them buttered, with cheese, or the Princess's favourite - spread with Nutella.