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Low Fat Oatmeal Muffin Squares

  50 servings
2x2 inch
100 servings
Rolled oats 2 cups
(8 ounces)
1 quart, cup
(1 pound)
Hot water 3 cups 1 quart, 3 cups
All-purpose flour 3 cups
(1 pound, 3 ounces)
1 quart, 3 cups
(2 pounds, 6 ounces)
Baking soda 1 teaspoon 2 teaspoons
Ground cinnamon 1 teaspoon 2 teaspoon
Ground nutmeg 1 teaspoon 2 teaspoon
Salt 1 teaspoon 2 teaspoon
Margarine or butter cup
(6 ounces)
1 cups
(12 ounces)
Brown sugar 2 cups
(1 pound, 2 ounces)
1 quart, cup
(2 pounds, 4 ounces)
Sugar 2 cups
(1 pound, 2 ounces)
1 quart, cup
(2 pounds, 4 ounces)
Vanilla 2 teaspoons 1 tablespoon, 2 teaspoons
Frozen egg whites, thawed

OR
Fresh large egg whites

1 1/8 cups
(9 ounces)

7 each
2 cups
(1 pound, 2 ounces)

14 each
Lowfat plain yogurt cup
(2 ounces)
cup
(4 ounces)
Canned applesauce cup
(2 ounces)
cup
(4 ounces)

Place oats in a stainless steel bowl and pour hot water over them. Let stand 20 minutes. Do not drain. Combine flour, baking soda, cinnamon, nutmeg and salt in a bowl. In a mixing bowl, using a paddle attachment, beat the margarine or butter and sugars for 10 minutes. Scrape down the sides of the bowl. Add the vanilla, egg whites, yogurt and applesauce. Beat for 3 minutes. Add the oat mixture and blend for 1 minute. Scrape down the sides of the bowl.

Make 3 1/2 cups streusel or crumb topping using your favorite streusel topping recipe, or the one below. Combine topping ingredients and mix until crumbs are pea-sized. Or refrigerate batter in the pans 1 hour and use one of the fruit topping variations below.

Pour 3 quarts (7 pounds 7 ounces) of batter into one (for 50) or 2 (for 100) lightly greased 12" x 20" x 2 " steam table pan and spread evenly. Sprinkle 1 cups of topping over each pan.
Bake at 325 degrees F for 45 minutes (conventional oven) or 325 degrees F for 35 minutes (convection oven). Bake until the surface is golden brown and muffin pulls away from sides of pan.
Cut each pan 10 x 5.

Variations

Streusel topping, 1 3/4 cup
I admit it, I often double the amount of streusel topping!
1/2 cup packed brown sugar
1/2 cup chopped pecans or flake coconut
4 tablespoons Gold Medal unbleached flour
4 tablespoons granola or toasted dry oatmeal
2 tablespoon butter, softened
2 teaspoon grated lemon peel OR ground cinnamon OR pie spice

Peach Muffin Squares

Refrigerate batter (already in pans) for 1 hour prior to adding topping. Then spread 3 pounds, 2 ounces of canned, sliced peaches (drained) over each pan. (Fruit may be pureed.) Sprinkle 1 cups of topping over fruit. Bake as directed.

Blueberry Muffin Squares

Refrigerate batter (already in pans) for 1 hour prior to adding topping. Then spread 3 pounds, 2 ounces of frozen blueberries (thawed and drained) over each pan. (Fruit may be pureed.) Sprinkle 1 cups of topping over fruit. Bake as directed.

Serving: 1 2x2 inch piece

Yield: 50 servings (7 pounds, 1 ounce) or 100 servings (14 pounds, 2 ounces)

Nutrients per serving: calories: 185; protein: 3 grams; carbohydrate: 34 grams; total fat: 4.2 grams; saturated fat: .9 grams; cholesterol: 0 milligrams (if egg whites and margarine are used); vitamin A: 46 RE/157 IU; vitamin C: 0 milligrams; iron: 1.0 milligrams; calcium: 20 milligrams; sodium: 147 milligrams; dietary fiber: 1 gram.