Page 346 - Cupcakes

the Cupcake Doctor says...

Old-fashioned oats give the topping the most crunch, but you can use quick-
cooking or instant oatmeal as well.

2. Prepare the muffin batter: Place the muffin mix in a large mixing bowl and
make a well in the center. Place the applesauce and egg in the well of the muffin
mix. Stir them with a fork to combine and break up the egg yolk. Stir the wet
and dry ingredients together with a wooden spoon just until combined, 20

strokes. The batter will still be a little lumpy. Spoon or scoop ¼ cup batter into
each prepared muffin cup, filling it two thirds of the way full. Squeeze a small
amount from the cinnamon swirl packet on top of each muffin. Using a small
knife, gently swirl this into the batter. Set the pan aside.

3. Prepare the streusel topping: Place the contents of the cinnamon sugar packet
the oats, flour, and butter in a small bowl and mash the butter into the sugar and
flour with a fork until the mixture is crumbly. Sprinkle a heaping teaspoon of this
mixture on top of each muffin. Place the pan in the oven.

4. Bake the muffins until they are lightly golden and just spring back when

lightly pressed with your finger, 18 to 20 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around
the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.