The Sunday Recipe: Spiced Applesauce Oatmeal Muffins

The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.

The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.

Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.

I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?

Spiced Applesauce Oatmeal Muffins

Dry ingredients

  • 3/4 cups white rice flour
  • 2 tablespoons tapioca flour
  • 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet ingredients

  • 1/2 cup apple cider
  • 6 tablespoons applesauce
  • 3 tablespoons each melted butter and light olive oil
  • ½ cup overflowing maple syrup
  • 2 large eggs 
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Spray two 6 cup muffin tins with cooking spray, or grease.
  3. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
  4. Add the processed oats or oat flour and let sit for 10 minutes.
  5. Meanwhile, whisk the dry ingredients together in a large mixing bowl.
  6. Add the wet ingredients to the dry and whisk until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
  8. Allow to cool in the pan for 10 minutes.

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