1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
2/3cup firmly packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (optional)
3/4 cup applesauce
1/3 cup apple juice or fat-free milk
2 egg whites or 1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
Heat oven to 400. Line twelve medium muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.
In large bowl, combine 1-1/2 cups oats, flour, sugar, raisins, baking powder, baking soda, cinnamon, nutmeg and salt; mix well. In small bowl, combine applesauce, apple juice, egg whites and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)
Fill muffin cups almost full. Sprinkle remaining 1/4 cup oats evenly over batter, patting gently. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
From the Quaker Oats web site:
1 muffin Calories 180, Calories From Fat 27, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 110mg, Total Carbohydrates 37g, Dietary Fiber 2g, Protein 3g.