Ingredients
- Ingredients:
- 1 box Betty Crocker gingerbread cake and cookie mix
- 1 1/4 cups lukewarm water
- 1 egg
- 1 can apple pie filling
- Topping:
- 1 cup flour
- 1 cup rolled oats
- 3/4 cup brown sugar
- pinch salt
- 1 1/2 sticks (3/4 cup) butter, cut into cubes
Preparation
Step 1
Directions:
1. Pre-heat the oven to 350º F.
2. Make the gingerbread cake mix by adding the water and egg and following the box directions.
3. Pour the gingerbread cake mix into the cups of the Technique square muffin pan.
4. Place a spoonful of the apple pie filling into the center of each muffin, pressing down a little so it ends up in the middle of the muffin.
5. Combine the flour, oats, brown sugar and salt in a bowl. Mix well. Add the cubed butter and pinch the mixture together to form lumps about the size of peas. Spread this on top of each muffin.
6. Bake in the 350º F oven for 15 - 20 minutes, or until a skewer inserted into the center of the muffin comes out clean (aside from the apple filling).
7. Let the muffins cool and serve.
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