MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Whole Wheat Bread vs. Wheat Bread Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Cinnamon Apple Streusel Muffins From the book Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss by Kathleen Daelemans Cinnamon Apple Streusel Muffins 12 servings. Ingredients: For the topping 1/3 cup firmly packed brown sugar 3 tablespoons flour 2 teaspoons ground cinnamon 2 tablespoons cold butter, cut into tiny cubes For the muffins 1 3/4 cups flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 large egg, beaten 3/4 cup apple cider or apple juice 1 apple, peeled, cored, and diced 1 teaspoon pure vanilla extract 1/4 cup vegetable oil Directions: Preheat oven to 400°F. Line a 12-cup muffin tin with paper baking cups; set aside. Prepare the topping: In a small mixing bowl, stir together brown sugar, flour, and cinnamon; cut in butter with a fork. Set aside. Prepare the muffins: In a medium mixing bowl, mix together flour, granulated sugar, baking powder, and salt. In a small mixing bowl, combine egg, apple cider, diced apple, vanilla extract, and oil; add all at once to flour mixture. Stir until just moistened. (Batter should be lumpy.) Spoon about 1 tablespoon batter into each prepared muffin cup; sprinkle with 1 teaspoon topping. Fill evenly with remaining batter. Sprinkle tops of muffins with remaining topping. Bake about 20 minutes, or until golden brown. Remove from pan; cool slightly on racks. Copyright © 2002 Kathleen Daelemans.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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