Deceptively Delicious Muffins
1 1/2 cups all purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup butternut squash, carrot or sweet potato puree
1/2 cup brown sugar
1/4 cup canola oil
1 large egg

Strudel topping:
2/3 cup oats
1/4 cup brown sugar
1 tsp. cinnamon
2 Tbsps. soft tub margarine

Mix ingredients and spoon into 12 greased (or paper lined) muffin cups. Top with strudel topping and bake at 400 degrees for 18-20 minutes or until toothpick comes out with a few crumbs.

My notes: My mom had sent me this recipe in an email. She made these for my nieces when she was watching them while my sister was cruising the Caribbean for her 10th anniversary. I try to keep a bunch of healthy muffins frozen for quick breakfasts for Levi. The last batch I did had zucchini in them and he seemed to enjoy them. My mom said that the girls gobbled these up so I decided to try them out. I used some white wheat flour for half the flour and some prune-applesauce. Since I was gonna stick them in the freezer I left off the strudel topping...maybe that's where I went wrong. Apparently Levi wasn't a fan of these. He's repeatedly spit them out...even when I've slathered them in apple butter. I guess I'll be sticking to the zucchini ones in the future!