Applesauce Oat Bran Muffins

I'm still going strong on getting back to our nice Sunday evening dinners.  Even though there were only 5 of us in town this weekend, I still went all out including the linens and china.  However, I should have cut back the amount of food I prepared.  It didn't even cross my mind.   When we all sat down, we burst out laughing at the proportion of food to people. 

That was when I had a "flash-forward" moment.  I had the sobering realization that the number of people at my dinner table is only going to shrink in the years to come.  I began to cry and my children just rolled their eyes at their insane mother.

Sunday dinners have to include some form of homemade bread,  but I was short on time so I needed something quick.  These muffins are dense, moist and not too sweet.  They were perfect for our dinner and we slathered them with a bit of butter while they were warm.  The next morning, my kids ate them for breakfast and were sad when there wasn't enough for seconds.  So, in short, they were a keeper!

Applesauce Oat Bran Muffins
(makes 12 muffins)
recipe from Hodgson Mill
1/2 C brown sugar, packed
1 1/2 C oat bran
1 1/2 C flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 C applesauce
1/4 C oil

1.  Preheat your oven to 400 degrees.  Line your muffin pans with paper liners or you can also use nonstick spray.  Mix together the dry ingredients.  Add all the wet ingredients and mix well until completely blended.
2.  Evenly scoop the batter between the 12 papers.  A large ice cream scoop works well.  Let the batter stand for 10 minutes, and then bake them for  15-18 minutes, until golden brown.  Remove from the pan and cool on a rack.