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Apple muffins with pecan strudle topping

I find myself wanting to bake many different things and not having enough time. I wish I could just bake for days and be in the kitchen……I LOVE IT!! but for now I just have to try and make easy, and fast things like these muffins.

These muffins are really good. You can have these in not time especially if you just want to skip the strudel topping and just add some unrefined brown sugar over the top on each muffin before baking.

The next time around I might just do that and also add some more chopped apples over the top of each muffin as well besides having some in the batter.

You can also double the strudel ingredients if you really want a lot of strudel over the muffins. I just added a little bit as you can see and that was enough for us.

Anyhow until my next entry…

Enjoy!!


Left picture is the strudel topping…not to attractive looking and the right picture is the batter right before folding in the apples.

Right before placing the strudel topping on top of the muffins and before baking.

As you can see I could have place tons more strudel over each muffin. You can do that but for us it was enough :-)

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Apple muffins with pecan strudle topping

Yield: 20 muffins

Ingredients:

3/4 cup olive oil
1 cup low fat milk, I used soy milk
2 organic eggs
1 tablespoon vanilla
2 1/4 cup whole wheat pastry flour, any other flour may also work
1/2 cup oat bran, wheat germ will also work
1 1/3 cup unrefined sugar
1 teaspoon aluminum free baking soda
1/4 teaspoon aluminum free baking powder
1 to 2 teaspoons cinnamon
3 apples, peeled and chopped

Strudel topping

1/2 cup pecans, chopped
1/3 cup unrefined sugar
2 teaspoons cinnamon
1/4 cup whole wheat pastry flour
3 tablespoons butter, melted

Directions:

Preheat oven to 350 F. Line muffin pan with cupcake liners and set aside.

In a bowl mix strudel ingredients and set aside.

In a mixing bowl, with a wire whisk, mix oil, sugar, milk, eggs and vanilla. Add flour, oat bran, cinnamon, baking powder and soda and combine. I always use a wire whisk, no fancy equipment in my kitchen, and I never sift flour :-). Fold in the chopped apples.

With a large cookie scoop, fill muffins liners with 3/4 of the batter and top with about 1/2 tablespoon of strudel topping. More if you like but you may have to double the strudel batch.

Bake for 22-25 minutes or until a tester comes out clean. Remove from pan and let cool in a wire rack.

 

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One Response to “Apple muffins with pecan strudle topping”

  1. #
    1
    teenonamission — October 26, 2011 @ 5:13 pm

    i’m a sucker for a pecan strudle topping :)

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