10/8/09

Review and Recipe: Apple Muffins with Crumb Topping

These were a hit with my crew. I sprinkled a bit of cinnamon-sugar on the batter instead of using the crumb topping, just to save a few fat grams!
I will make these again!



Apple Muffins with Crumb Topping



Apple Muffins with Crumb Topping

1 1/2 cups self-rising flour (I substituted reduced-fat Bisquick for the flour and oil.)
3/4 cup white sugar
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg (I used a 1/4 cup of Egg Beaters.)
1/3 cup milk (I used skim.)
2 apples - peeled, cored and chopped

Preheat oven to 375 degrees. Coat a muffin tin with cooking spray or line with paper
muffin liners.
Stir together flour, sugar and cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups.

Prepare topping, if using:

Combine ¼ cup firmly packed brown sugar, 2 tablespoons flour, and 1 tablespoon of soft butter (I used a light butter.); mix until crumbly. Sprinkle mixture over batter.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

2 comments:

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  2. Did you use 1 1/2 cups Bisquick or 1 1/2 cups + 1/3 cup Bisquick (to add in for the oil)? Thanks! Did this make 12?

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Thanks for sharing! I love comments!