Apple and Oat Muffins with Pecan Topping

12 Servings
Muffins
Uncategorized
Breakfast crumble apple muffin Muffins Uncategorized

3/4 cup Whole wheat ur (175 mL) whole wheat flour
3/4 cup Rolled s (175 mL) quick-cooking rolled oats
1 3/4 teaspoons ing powder (9 mL) baking powder
1 teaspoon namon (5 mL) cinnamon
1/4 teaspoon t (1 mL) salt
3/4 cup termilk (175 mL) milk
1
2/3 cup wn sugar (150 mL) packed brown sugar
1 teaspoon illa (5 mL) vanilla
1 large le peeled, cored and diced
Topping:
1/3 cup wn sugar (75 mL) packed brown sugar
1/3 cup Pecan (75 mL) chopped ans
1/4 cup Whole wheat ur (50 mL) whole wheat flour
2 tablespoons ter (25 mL) butter, melted
1 teaspoon namon (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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