Stocking Up with Muffins

Now that it is September, all of the fall flavors have seemed quite enticing. Following Dawnelle's advice, I've been making school-time muffins to freeze for quick breakfasts or a snack to take. This past week we made pumpkin and sour-cream bran, and this morning: Oatmeal Applesauce. The applesauce muffins turned out very moist, not too sweet, and fairly healthy. Paired with some fruit and a glass of milk, it's a pretty good way to start a day!

Here is a double-batch recipe. Enough for a fresh out-of-the-oven breakfast and plenty leftover to freeze:

• Oatmeal Applesauce Muffins •
Combine in mixer:
2 c. oats
2 c. applesauce (unsweetened)
2 eggs, beaten
.25 c. canola oil

Add, mixing after each:
2 T baking powder
2 t. baking soda
2 t. cinnamon (or use less and toss in some nutmeg)
.25 t. salt (or just a pinch, depending on taste)
.5 c. milk or juice
1.5 c. whole wheat flour
.25 -.5 c. sugar or agave (optional)
.5 - 1 c. cranberries, raisins, or chopped dates (optional)

Bake at 375 for 15-20 minutes. Makes 2 trays (24) of muffins.