Oatmeal Muffins

*You can substitute sour cream for the yogurt if you don't have it on hand.  I have also added over ripe bananas in the place of some of the yogurt for banana oatmeal muffins.

Makes about 18 muffins.

Crumble topping:
3/4 c. whole wheat flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 tsp. salt
1/3 c. butter, melted

Muffin batter:
1 c. rolled oats
3/4 c. flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. applesauce
1/2 c. brown sugar
1 1/2 c. plain/vanilla yogurt
2 eggs

Get your crumble topping started first.  Use a fork to combine the flour, oats, sugar, and salt in a bowl.  Stir in the melted butter.  Cover bowl and place in the freezer for about 10 minutes.

Preheat oven to 350.

In a medium bowl, combine the oats, flours, baking soda, and salt.  Set aside.

In a medium size microwave safe bowl, melt the butter.  Add the sugar.  Whisk in the applesauce and yogurt and eggs.  Mix well.  Add to the dry ingredients and stir until just combined.

Pour the batter into greased muffin tins, filling 3/4 full.  Pull the crumble topping from the freezer and break it into small pieces.  Sprinkle on top of each muffin, pressing it gently into the batter a little bit.

Bake about 30 minutes.  Let cool a few minutes in the pan, then turn out onto a cooling rack.

from 101cookbooks.com