I am going to be honest up front: I made these muffins with store bought applesauce this time. To my credit, when I make apple crisp, I almost always end up making the cider from apples on hand, but this time, I had an old jar of applesauce in the fridge that needed to be used up. (This recipe used no CSA fruit – there I’ve said it. … I am so ashamed…..)
This is also a recipe I’ve had cut out and in the recipe box for at least 15+ years. I don’t remember where it came from. It isn’t a perfect recipe in its original form. 
I never put them in muffin cups any more; I spray my muffin cups with cooking spray.
My muffin pan is shaped like little bundt cakes, so I didn’t make the topping this time. Normally the topping really is the best part. 🙂
Other than that, I did follow the instructions. The indent in the bottom is a great place to melt butter while the muffins are still warm. 🙂
My daughter dis-assembled the original muffin “format” to create a muffin mushroom held together by cream cheese frosting.
I’m sure the cream cheese frosting doesn’t add to the nutrition of the meal, but these muffins are a great option for weekend breakfasts, and if you make a double batch, they provide breakfast during the busy week as well.
(Note: she was eating the melon from last week’s box, so I haven’t totally failed at my CSA support mission!)
If you need to use the liner cups for whatever reason (maybe you’re taking the muffins to someone’s house, etc.) try simply spraying the bottom of the liner cup to keep it from sticking. It works, I’ve done it. This looks like a fantastic recipe that I’m going to try. My husband traveled to Oregon not long ago and bought three 2-lb bags of oatmeal at Bi-mart. Gotta use some of it up! I might add a shredded carrot and an isty part of a finely chopped up apple to this.
I know how much you like your oatmeal, so he was doing a good thing. Enjoy!