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Oat and Apple Crumble-Top Muffins

1 cup all-purpose flour
34 cup whole wheat flour
34 cup quick-cooking rolled oats
1 34 teaspoons baking powder
1 teaspoon ground cinnamon
34 teaspoon baking soda
14 teaspoon salt
34 cup milk
34 cup vegetable oil
1 egg
23 cup brown sugar, packed
1 teaspoon vanilla
1 large apple, peeled, cored and diced
13 cup brown sugar, packed
13 cup pecans, chopped
14 cup whole wheat flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon


To make the topping, stir together the brown sugar, pecans, whole wheat flour, butter and cinnamon; set aside. In a large bowl, whisk the all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In a separate bowl, whisk together the milk, oil, egg, sugar and vanilla. Pour over the dry ingredients and then add the apple. Stir just to blend. Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with the topping. Bake in the centre of a 375 degree F oven for 25 minutes or until the tops are firm to the touch. Let cool in the pan on a rack for 5 minutes. Remove to the rack to cool completely.

Source: www.food.com