The Best Ever Muffins

Shortly after the Peanut was born, one of the gals from my Bunco group brought over a meal for my family for dinner.  (Sidenote--I never realized what a blessing that is, of course until I had my own Peanut.  I just did not feel like cooking, so to all those that helped in that way...thank you again.  I have made sure to pay it forward.  :)  In addition to the dinner, she also brought us this wonderful breakfast bread.  At least we ate it for breakfast.  Anyhow, it was so good.  I called her up shortly after to get the recipe.  And I have made it again and again.  And now I am sharing with you so you can make it again and again too. 

The only thing about it is that if making a loaf, it takes nearly an hour to bake and I am not like the pioneer women who in their day, got up at o'dark thirty to prepare the morning meal.  So I bake these as muffins instead.  And they are just as tasty. 

Oatmeal Tea Bread (or Muffins)

First, preheat your oven to 350 degrees.  You will need:

1/4 cup milk
2 eggs
1/3 cup oil
1 1/4 cup applesauce
1 cup oats (quick or old fashioned, it doesn't matter)
1/2 tsp. nutmeg
1/2 tsp. cinnamon (I usually do more)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3/4 cup sugar
1 1/4 cup flour

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. 

Slather in butter (me--I never do that) and enjoy! 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap  
Finding Joy in My Kitchen's Countdown to 2011: Breakfasts