Apple and Oat Muffins with Pecan Topping
Verified by stevemur
| 3/4 cupWhole wheat flour; (175 mL) |
| 3/4 cupRolled oats; (175 mL) |
| 1 3/4 teaspoonsBaking powder; (9 mL) |
| 1 teaspoonCinnamon; (5 mL) |
| 1/4 teaspoonSalt; (1 mL) |
| 3/4 cupButtermilk; (175 mL) |
| 3/4 cupsafflower oil |
| 1 egg |
| 2/3 cupBrown sugar; (150 mL) packed |
| 1 teaspoonVanilla; (5 mL) |
| 1 largeapple; peeled, cored and diced |
| Topping: |
| 1/3 cupBrown sugar; (75 mL) packed |
| 1/3 cupPecan; (75 mL) chopped |
| 1/4 cupWhole wheat flour; (50 mL) |
| 2 tablespoonsButter; (25 mL), melted |
| 1 teaspoonCinnamon; (5 mL) |
Apple and Oat Muffins with Pecan Topping Preparation
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.)
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