Apple Cinnamon Crunch Muffins
Don't let the long list of ingredients discourage you. Well worth the effort,
enjoy for breakfast or school lunches.
1 & 1/3 cups granulated sugar, divided
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter
2 & 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup buttermilk
1/2 cup milk
1/3 cup ricotta cheese
2 tablespoons vegetable oil
2 tablespoons light corn syrup
1 large egg
2 egg whites
1 tablespoon vanilla extract
1 apple, cored, peeled and finely chopped
Preheat oven to 375�F. Line a muffin pan with paper muffins cups and lightly
coat them with vegetable or canola oil spray.
Streusel Topping:
Combine 1/3 cup sugar, 2 tablespoons flour, cinnamon, and butter. Rub the
mixture together with your fingers to make coarse crumbs, and set aside.
Batter:
In a large bowl combine 2 1/2 cups flour, 1 cup sugar, baking powder, baking
soda, salt, allspice. In a separate bowl combine together, buttermilk, milk,
ricotta, canola oil, corn syrup, egg, egg whites and vanilla; whisk until
smooth. Stir in apple and pour mixture into dry ingredients, mixing just until
all ingredients are moist. Spoon batter into prepared muffin cups, filling 3/4
full; sprinkle the top of each muffin with some of the streusel mixture. Bake
for approximately 20 minutes. Muffins should be light golden brown and a cake
tester inserted into the center should come out clean. Remove from oven, cool in
pan for 10 minutes before removing to cool completely. Store in an airtight
container.
Makes 1 dozen muffins. AUTHOR: Pepper Byfield |