1 1/2 c. Quaker Oats (quick or old fashion, uncooked)
1 1/4 c. all-purpose flour
3/4 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 c. unsweetened applesauce
1/2 c. skim milk
1/2 c. firmly packed brown sugar
3 tbsp. vegetable oil
1 egg white
1/4 c. Quaker oats (either)
1 tbsp. firmly packed brown sugar
1/8 tsp. cinnamon
1 tbsp. butter, melted

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg white; mix just until dry ingredients are moistened.

Fill muffin cups almost full. Combine remaining ingredients; sprinkle evenly over batter. Bake 20-22 minutes or until deep golden brown. Serve warm.

Note: To freeze, wrap muffins securely. To reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30 seconds for each muffin.

Nutrition Information: 1 muffin: 190 calories, 31g carbohydrates, 4g protein, 5g fat, 112 mg sodium, 50 mg calcium, 0mg cholesterol, 2g dietary fiber.

Diabetic Exchange: 2 starch/bread 1 fat.