Cinnamon Muffins

Topping

• 1/3 cup brown sugar, packed
• 1/4 cup rolled oats
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 3 tablespoons soft butter (Brummel and Brown spread)

Filling

•  3 tablespoons butter (Brummel and Brown) 
• 1/2 cup brown sugar, and 
• 1 1/2 tablespoons ground cinnamon

Batter

• 1/4 cup applesauce
• 1/4 cup canola oil 
• 3/4 cup skim milk
• 4 egg whites
• 1 3/4 cups All-Purpose Flour
• 1/2 cup rolled oats
• 3/4 cup granulated sugar 
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside. 

Prepare the filling by mixing all ingredients to make filling with a soft, pudding-like consistency. Set it aside. 

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined. 

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.