Apple-Streusel Muffins PRINT
- YIELD: 12 servings
- PREP TIME: 25 min
- COOK TIME: 15 min
165 kalories per muffin
|Nonstick cooking spray|
|1||cup all-purpose flour|
|1||cup whole wheat flour|
|⅓||cup plus 1 tablespoon packed brown sugar|
|2½||teaspoons baking powder|
|1||teaspoon apple pie spice|
|1||cup low-fat buttermilk|
|2||tablespoons canola oil|
|¾||cup shredded apple with skin|
|2||tablespoons chopped pecans|
|1||tablespoon ground flaxseeds|
1. Preheat the oven to 375 degrees. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
2. In a medium bowl, lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir until moistened (batter should be lumpy). Fold in apple. Spoon batter into muffin cups, filling each about three-quarters of the way.
3. In a small bowl, combine pecans, flaxseeds, and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
4. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack 5 minutes; remove from cups.