Apple and Oat Muffins with Pecan Topping
Even better than the other recipe I posted. To die for
- Preparing Time: 40 minutes
- Total Time: 20 minutes
- Served Person: 12
crumble
apple
muffin
muffins
uncategorized
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- topping:
- 3/4 cup whole wheat flour (175 ml)
- 3/4 cup rolled oats (175 ml)
- 1 3/4 teaspoons baking powder (9 ml)
- 1 teaspoon cinnamon (5 ml)
- 1/4 teaspoon salt (1 ml)
- 3/4 cup buttermilk (175 ml)
- 3/4 cup safflower oil
- 2/3 cup brown sugar (150 ml) packed
- 1 teaspoon vanilla (5 ml)
- 1 large apple peeled, cored and diced
- 1/3 cup brown sugar (75 ml) packed
- 1/3 cup pecan (75 ml) chopped
- 1/4 cup whole wheat flour (50 ml)
- 2 tablespoons butter (25 ml), melted
- 1 teaspoon cinnamon (5 ml)
- Carbohydrate 39.6611990972222 g
- Cholesterol 26.8066666666667 mg
- Fat 21.0071379166667 g
- Fiber 3.78161736749982 g
- Protein 4.67536215277778 g
- Saturated Fat 3.87515658333333 g
- Serving Size 1 1 Serving (102g)
- Sodium 104.91925 mg
- Sugar 35.8795817297224 g
- Trans Fat 1.28002941666667 g
- Calories 354 calories
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 375F (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.)
