Wednesday, May 11, 2005

Spiced Apple Cider Muffins

Spiced Apple Cider Muffins (Adapted from Eating Well)

For the streusel

2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon white whole-wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, cut into small pieces

For the batter

1 cup all-purpose flour
1 cup white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 large egg
1/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup apple cider
1/3 cup plain yogurt
1/3 cup pure maple syrup
1/4 cup canola oil

Preheat oven to 400

To make the streusel

In a small bowl, stir together brown sugar, flour and cinnamon. Add the butter - use your fingers to blend it into the mixture until the streusel resembles coarse crumbs.

To make the batter

In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon and nutmeg

In a medium bowl, whisk together egg and brown sugar until combined. Pour in apple butter, cider, yogurt, syrup and oil. Pour into the dry ingredients and mix just until combined. Evenly divide the batter between the wells of a 12 cup muffin tin coated with nonstick spray. Distribute the streusel evenly over the filled wells.

Bake until the tops spring back when touched lightly or a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 15 to 25 minutes. Remove and let cool for 5 minutes. Carefully turn the muffins out onto a wire rack to finish cooling.

Makes 12 muffins.

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