Apple Coffee Cake Muffins (Dairy Free)

Ariella's Note:

Adapted from Better Homes and Gardens Cookbook. These are great for Rosh Hashana (Jewish New Year)!

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Servings: 12

Topping

• 1 tablespoon all-purpose flour
• 1 tablespoon whole wheat flour
• 1/2 teaspoon cinnamon
• 1/4 cup packed brown sugar
• 1 tablespoon margarine
• 1/4 cup chopped walnuts

Coffee Cake

• 2/3 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 small apples, peeled and finely chopped
• 2 egg whites
• 1/4 cup chopped walnuts
• 1/4 cup unsweetened applesauce

Directions:

1. Grease 12 muffin cups or line with paper cups. Set aside.
2. To make topping, stir together brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon whole wheat flour and 1/2 teaspoon cinnamon. Cut in margarine. Stir in 1/4 cup walnuts. Set aside.
3. In a medium bowl combine flours, baking soda, cinnamon, sugar and salt. In a small bowl, combine apples and egg whites. Stir in nuts and applesauce with apple-egg mixture. Add wet ingredients to dry ingredients and mix to combine.
4. Fill muffin cups 2/3s full with batter. Sprinkle topping over each cup.
5. Bake in a 400 degree oven for 15-18 minutes, or until golden. Cool in pan for 5 minutes. Remove muffins from cups and serve warm.