Applesauce Muffins

My friend gave me the cookbook Deceptively Delicious so I thought I would do a little series on the recipes we tried and liked. If you're not familiar with the cookbook it's a book based on sneaking veggies (by making purees) and fruits into recipes to add a few extra vitamins and minerals to your kids foods (Jessica Seinfeld is the creator of the cookbook...Jerry Seinfeld's wife). So if you have really picky eaters they may not enjoy these recipes because they do have different flavors that they may not like. I was looking for recipes of veggies that my kids normally don't eat...butternut squash, zucchini, spinach, beets. And since I'm making Ansley's babyfood, it was easy to use some of that for the purees. So this is the first recipe that we really enjoyed. It was a great breakfast treat!

TOPPING
2/3 cup old-fashioned oats
1/4 cup firmly packed brown sugar
1 t. cinnamon
2 T butter

BATTER
1 1/2 cups flour (I always add flax seed to my recipes so I put 1/2 cup flax seed and 1 cup flour)
1 cup old-fashioned oats
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1 cup unsweetened applesauce
1/2 cup milk
1/2 cup butternut squash or carrot puree (I used butternut squash for this one)
1/2 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg

Preheat oven to 400 degrees. Spray cupcake pan or use paper liners. To make topping, stir together the oats, sugar and cinnamon in a bowl. Stir in butter. To make the batter, combine flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl. In a second bowl, mix applesauce with milk, vegetable puree, sugar, oil, and egg with wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix-the batter is supposed to be lumpy. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center, 18 to 20 minutes. Let cool and enjoy!