Prep 15 mins
Cook 20 mins
What a great way to use fresh apples! The smell while the muffins are baking is heavenly! You can replace the applesauce by apple butter.
- 44.37 ml packed brown sugar
- 44.37 ml Grape-nuts cereal
- 29.58 ml flour
- 1.23 ml ground cinnamon
- 7.39 ml vegetable oil
- 7.39 ml water
- 158.51 ml granulated sugar
- 59.14 ml packed brown sugar
- 118.29 ml low-fat milk
- 78.07 ml unsweetened applesauce
- 29.58 ml vegetable oil
- 1 large egg
- 236.59 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml ground cinnamon
- 177.44 ml chopped peeled apple
- 9.85 ml flour
- Preheat oven to 350°F Spray a 12-cup muffin pan with Pam.
- Make topping: in a bowl, stir together brown sugar, cereal, flour, cinnamon, oil and water just until crumbly. Set aside.
- Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, brown sugar, milk, applesauce, oil and egg.
- In another bowl, stir together 1 cup flour, baking powder, baking soda and cinnamon. With a wooden spoon, stir the mixture into the applesauce mixture just until everything is combined.
- In a small bowl, stir together apples and 2 tsp flour; stir the mixture into the batter. Divide the batter among the prepared muffin cups. Sprinkle the topping evenly over top.
- Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.
A very moist and flavorful muffin; you'd never guess they were made with lower fat ingredients. My muffins rose while baking then fell slightly. I did replace the applesauce with apple butter so maybe that did it. Rise or fall - the flavor is still great! Thanks for the recipe!
Fabulous! I made mini muffins for my kids and ended up with 38 muffins. They are so moist and so tasty, the perfect amount of sweet! I used crushed corn flakes instead of grape nuts for the topping and I would do it again. My kids are all under 5 right now, so I envision many years of making these muffins for them. Thanks for a keeper!