Oat and Apple Crumble-Top Muffins

Author: Canadian Living

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

  • Portion size 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cups whole wheat flour
  • 3/4 cups quick-cooking rolled oats
  • 1 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cups milk
  • 3/4 cups vegetabIe oil
  • 1 egg
  • 2/3 cups packed brown sugar
  • 1 teaspoon vanilla
  • 1 apple peeled, cored and diced
Topping:
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecan
  • 1/4 cup whole wheat flour
  • 2 tablespoons butter melted
  • 1 teaspoon cinnamon

Method

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.)

Nutritional facts Per muffin: about

  • Sodium 204 mg
  • Protein 5 g
  • Calories 345.0
  • Total fat 19 g
  • Cholesterol 22 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oat and Apple Crumble-Top Muffins

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