Spiced Apple Cider Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm not sure where I got this recipe, but it was hand written on a napkin and kept in my recipes. I do remember however, that it is one of the healthiest muffins as it was tucked in my low-calorie baking section. I recently found this again and had to make them over the weekend. OMG, looks like a lot of ingredients, but the texture and tastes was wonderful. A crumbly streusel topping made with a small amount of butter provides a delicious finish. No wonder I kept the recipe. I had to post of Zaar so I wouldn't lose that napkin again. Ingredients:
2 tablespoons packed light brown sugar |
4 teaspoons whole wheat flour |
1/2 teaspoon ground cinnamon |
1 tablespoon butter, cut into small pieces |
2 tablespoons finely chopped walnuts (optional) |
1 cup whole wheat flour |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 large egg |
1/3 cup packed light brown sugar |
1/2 cup apple butter, such as smuckers |
1/3 cup maple syrup |
1/3 cup apple cider |
1/3 cup low-fat plain yogurt |
1/4 cup canola oil |
Directions:
1. Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
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