- 12
Ingredients
- Topping:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup quick-cooking rolled oats
- 1-3/4 tsp baking powder
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 3/4 cup vegetabIe oil
- 1 egg
- 2/3 cup packed brown sugar
- 1 tsp vanilla
- 1 large apple , peeled, cored and diced
- 1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
- 1/3 cup chopped pecans 1/3 1/3cup cupchopped pecanpecans
- 1/4 cup whole wheat flour 1/4 1/4cup cupwhole wheat flour
- 2 tbsp butter , melted2 2tbsp tbspbutter, melted
- 1 tsp cinnamon 1 1tsp tspcinnamon
Preparation
Step 1
Topping: In bowl, stir sugar, pecans, 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.)
Source : Canadian Living Magazine: November 2007