I made a couple more batches of muffins to freeze for lunches (again) on Sunday, and for some reason I didn’t double these muffins.  And I should have!  They’re all gone!  So to keep the troops happy I am making a double batch today.  We love them for their pecan crumble on top, but if your school has a NO NUTS POLICY like our Prep, just leave the nuts out of the crumble.  I only put it on half of the muffins so that Miss 5 could take some to Prep.  And if you fancy them for breakfast like I do, just leave the sugary crumble off the top altogether.  I think next time I’ll make some especially for me and stir pecans through the batter.  YUM!!!!!

And if you like you can make it in a loaf tin and call it Oatmeal Tea Bread.  Personally I think it looks pretty impressive as a loaf with the pecan crumble on top if it’s your turn to take morning tea to playgroup.

Oatmeal Tea Bread/Muffins

Ingredients:

1/4 cup milk
2 eggs
1/3 cup oil
1 1/4 cup applesauce
1 cup oats
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3/4 cup sugar
1 1/4 cup flour

Directions:

Preheat oven to 180C.

Mix together the wet indgredients.

Sift together dry ingredients in a separate bowl.

Mix both together until just moistened.

Pour into sprayed loaf pan or muffin tins.

Topping:

2 Tbsp brown sugar
2 Tbsp chopped pecans
1/4 tsp cinnamon

Mix together and sprinkle over loaf or muffins prior to baking.  Bake loaf for approximately one hour or bake muffins for about 20 minutes.