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Apple Streusel Muffins

August 23, 2010

Apple Streusel Muffins

These are SO good, and taste like dessert.  I usually make a double batch, they go fast.

Servings: 12 muffins

1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
3/4 cup (175 mL) quick-cooking rolled oats
1-3/4 tsp (9 mL) baking powder
1 tsp (5 mL) cinnamon
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
1/2 cup (175 mL) vegetable oil
1/4 cup apple sauce
1 egg
2/3 cup (150 mL) packed brown sugar
2 tsp (5 mL) vanilla
1 large apple, peeled, cored and diced

1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) chopped pecans
1/4 cup (50 mL) whole wheat flour
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) cinnamon

Topping: In bowl, stir sugar, pecans, flour, butter and cinnamon; set aside.

In large bowl, combine all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk milk, oil, egg, sugar, apple sauce and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend.

Fill prepared muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 20-25 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.

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