For months at a time I’ll eat the same thing for breakfast. Then out of the blue I’ll switch to a new morning fare. A few months ago my daily bowl of oat-meal had to make way for shredded wheat. Unfortunately, I had just bought an 2 pound box of oats. I have no idea how long it will be before I switch back to hot cereal and if it will be oat-meal when I do, so I had to find a way to use them up before weevils set up residence in my pantry. I didn’t have to look far for a good recipe. I got this one off the box.

Sun Oven Oat Meal Applesauce Muffins


1 cup old-fashioned oats

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar, packed

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup unsweetened apple sauce

1 egg, at room temperature

1/3 cup vegetables oil

1 teaspoon vanilla extract

1/2 cup raisins


Set Sun Oven out to preheat. Spray the indentations of 2 six-cup muffin tins with cooking spray, set aside.

In a large bowl, whisk together the oats, flours, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl whisk together the applesauce, egg, oil, and vanilla extract. Using a wooden spoon, stir the applesauce mixture into the dry ingredients until just moistened. Stir in the raisins. Divide the batter evenly among the prepared muffin cups. Using a rack to separate the pans, cross stack them in the Sun Oven and bake until a toothpick inserted into the center of one muffin comes out clean, about 30 minutes. Cool muffins in pans on a rack for 10 minutes. Carefully remove the muffins from the pans and cool completely on a rack.



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