Monday, October 26, 2009

Oat and Apple Crumble-Topped Muffins

I meet with all of the stay-at-home moms and dads on my street every Thursday morning and they always seem to serve muffins. I decided to bake some since I hosted our get together last Thursday. Since apples are in season (49 cents a pound at Loblaws!), I decided to try out this recipe from Canadian Living.

1 3/4 cups flour
3/4 cups quick rolled oats
1 3/4 tsp baking powder
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/2 cup vegetable oil
2/3 cup packed brown sugar
1 1/2 apples peeled and diced

Crumble Topping
1/3 cup packed brown sugar
1/4 cup flour
2 tbsp melted butter
1 tsp cinnamon


In bowl, stir sugar, 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 375°F (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.)

1 comment:

Amanda said...

Mmmmmm.. these look good!