Recipe by Debbb
I found this recipe in the Company's Coming Muffins & More book. I made a few substitutions to lower the fat & they still came out moist & delicious. The apple flavour comes through really strong!
Top Review by Saturn
These looked beautiful going into the oven... unfortunately, they didn't come out looking as nice. The streusel topping sank into a few of them. And on others, it fell off of the side and burned onto the muffin tin. Also, when I took them out of the tin to place them on a rack to cool, the bottoms of them were all wet with oil. I think the margarine from the streusel did it. The flavour was still good though. I liked the idea of shredding the apple. I just took a medium apple and shredded it with my cheese grater. No peeling or anything. Just stopped when I go to the core. I think that next time, I will leave off the streusel topping. Or maybe make it with shortening instead.
- 1⁄4 cup brown sugar, packed
- 2 tablespoons flour
- 1 tablespoon margarine
- 1⁄8 teaspoon cinnamon
- 1 1⁄2 cups flour
- 1⁄2 cup white sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 egg (or 50g egg substitute)
- 2⁄3 cup skim milk
- 1⁄4 cup unsweetened applesauce
- 3⁄4 cup apple, shredded
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Make streusel topping by mixing brown sugar, first amount of flour (2 TBS), margarine and cinnamon until crumbly.
- In another bowl, mix together white sugar, baking powder, salt and second amount of flour (1 1/2 cups).
- Make a well in centre of dry ingredients.
- Add beaten egg, milk, applesauce and apples all at once.
- Stir just until moistened.
- Fill 12 muffin cups 3/4 full and sprinkle with streusel.
- Bake for 15 to 20 minutes.