Ingredients
Serves:24
Cook Time:12 min
2 Smartpoints per servings
4spray(s) cooking spray
1Tbsp all-purpose flour
1Tbsp dark brown sugar, firmly packed
1⁄2Tbsp salted butter
3Tbsp quick cooking rolled oats
3⁄4cup(s) all-purpose flour
1⁄2cup(s) whole wheat flour
1tsp baking powder
1⁄2 tspground cinnamon
1⁄4 tsp table salt
1pinch ground allspice
3Tbsp dried currants, chopped
1large egg(s)
1⁄2 cup(s)unsweetened applesauce
3Tbsp low-fat milk
3Tbs psugar
1 1⁄2Tbsp canola oil
1⁄2 tsp vanilla extract
Instructions
Preheat oven to 425°F. Coat 24 mini muffin cups with cooking spray.
To make topping, with your fingertips, combine 1 Tbsp flour, brown sugar and butter in a small bowl until crumbly; stir in oats and set aside.
To make muffins, in a large bowl, combine 3/4 c all-purpose flour, whole wheat flour, baking powder, cinnamon, salt and allspice; stir in currants.
In a medium bowl, whisk together egg, applesauce, milk, granulated sugar, oil and vanilla extract until blended. Stir applesauce mixture into flour mixture just until blended.
Evenly divide batter among prepared muffin cups (about 1 Tbsp in each); evenly sprinkle with reserved oat topping. Bake until toothpick inserted in center of each muffin comes out clean, about 12 minutes. Transfer muffins from pan to a wire rack and cool completely.