1 1/2 c. oats (quick or old fashioned; uncooked)
1 1/4 c. all-purpose flour
3/4 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 c. applesauce
1/2 c. skim milk
1/2 c. firmly packed brown sugar
1/4 c. melted butter or oil
1 egg or 1 egg white

Heat oven to 350°F. Line 12 medium muffin cups with paper baking cups or spray cups with Pam. Combine oats, flour, cinnamon, baking powder and baking soda. Add applesauce, milk, brown sugar, oil and egg; mix just until dry ingredients are moistened. Fill muffin cups almost full.

Combine topping ingredients and sprinkle evenly over batter.

Bake 15 minutes or until deep golden brown. Serve warm.

Note: To freeze, wrap muffins securely. To reheat frozen muffins in microwave, microwave on High for 25 to 30 seconds for each medium muffin.

Yield: One dozen medium muffins or 27 small muffins.

Topping:

1/4 c. oats
2 tbsp. firmly packed brown sugar
1/8 tsp. cinnamon
1 tbsp. melted butter or vegetable oil