These were billed as fix-and-freeze muffins, which I’m all for, but they’re also divine served ready-warm from the oven. They can make the mornings of a weekend very special, as they did ours recently.Chunky applesauce from the grocery counter (or homemade, if you are of a mind to do so) provides the sweetening for this easy-to-stir-up muffin (all-purpose baking mix helps).
The Cinnamon-Streusel Topping is crumbly and toothsome as you savor it to dive in to the muffin itself. I can envision preparing these ahead for holiday breakfasts or for road trips when you need something quick to get you launched on your travels but want to avoid the drive-throughs.
Applesauce Muffins with Cinnamon Streusel Topping
4 cups all-purpose baking mix (I used Bisquick reduced-fat mix)
1/2 cup sugar (or sugar substitute)
2 teaspoons ground cinnamon
2/3 cup chunky applesauce
1/2 cup milk (I used skim)
1/4 cup vegetable oil
2 large eggs (or 1/2 cup egg substitute)
Cinnamon Streusel Topping (see below)
Cinnamon Streusel Topping
1/3 cup granulated sugar (I used sugar substitute)
1/4 cup firmly packed light brown sugar
3 tablespoons all-purpose baking mix
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
For topping whisk together first 4 ingredients until blended. Stir melted butter into sugar mixture until well blended and crumbly.
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For muffins preheat oven to 400 degrees. In a large bowl whisk together baking mix, sugar, and cinnamon; make a well in center of mixture. In a small bowl whisk together applesauce and next three ingredients; add to sugar mixture. Stir just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan. Fill almost completely full. Sprinkle Cinnamon Streusel Topping over batter. Bake at 400 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan to a wire rack. (Recipe courtesy Southern Living January 2012).
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