Oat and Apple Crumble-Top Muffins
186 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 345 |
| pro | 5 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 22 mg |
| sodium | 204 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 13 |
| vit A | 3 |
| vit C | 2 |
| folate | 13 |
These are like apple pie for breakfast, only they're justifiable! Freeze a batch for a good start to any day of the week.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup quick-cooking rolled oats
- 1-3/4 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 3/4 cup vegetabIe oil
- 1 egg
- 2/3 cup packed brown sugar
- 1 tsp vanilla
- 1 large apple, peeled, cored and diced
- Topping:
- 1/3 cup packed brown sugar
- 1/3 cup chopped pecans
- 1/4 cup whole wheat flour
- 2 tbsp butter, melted
- 1 tsp 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.)
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.)
Source : Canadian Living Magazine: November 2007
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