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Oat and Apple Crumble-Top Muffins By Rheanna Kish and The Canadian Living Test Kitchen

These are like apple pie for breakfast, only they're justifiable! Freeze a batch for a good start to any day of the week.

Servings: 12 muffins

Ingredients:

1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
3/4 cup (175 mL) quick-cooking rolled oats
1-3/4 tsp (9 mL) baking powder
1 tsp (5 mL) cinnamon
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
3/4 cup (175 mL) vegetable oil
1 egg
2/3 cup (150 mL) packed brown sugar
1 tsp (5 mL) vanilla
1 large apple, peeled, cored and diced
Topping:
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) chopped pecans
1/4 cup (50 mL) whole wheat flour
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) cinnamon

Preparation:

Topping: In bowl, stir sugar, pecans, flour, butter and cinnamon; set aside.

In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk milk, oil, egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend.

Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

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