Applesause Oatmeal Muffins

After we put Annmarie to sleep and before I started sobbing at "Grey's Anatomy", I made these muffins Thursday night. Original recipe obtained from Mr. Quaker Oats with some minor modifications. I made mini and regular size ones. I found them blog worthy. And because they only contain a 1/2 cup of brown sugar, I like to think of them as healthy.Ingredients

Muffins
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg
*I also added a 1/2 cup of dried cranberry's

Topping
1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon

Preparation
Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For topping, combine all ingredients in small bowl; mix well. Set aside.

For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.

Bake 20 to 22 minutes or until deep golden brown. For mini size - 15 minutes. Cool muffins in pan on wire rack 5 minutes. Remove from pan.