Apple walnut crumb muffins

Yield: 12 muffins

Measure Ingredient
½ cup Toasted wheat germ plus a
\N \N Little for dusting the cups
1¼ cup Milk
¼ cup Unsalted butter, melted, or margarine
2 cups Unbleached flour
1 tablespoon Baking powder
\N \N Flavorless veg. oil
1 \N Large apple, peeled, cored
2 teaspoons Cinnamon
½ teaspoon Salt
1 \N Large egg
½ cup Lightly packed brown sugar and grated
1 cup Chopped walnuts
1½ cup Oat and brown sugar crumb topping (recipe follows)

Butter 12 muffin cups and sprinkle a litle wheat germ into each one.

Tap the muffin pan on all sides to spread the wheat germ around.

Preheat oven to 400 degrees. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon and salt. Whisk the egg and brown sugar in a seperate bowl. Whisk in the milk. Make a well in the dry ingredients, add the liquid including the melted butter and stir to blend. When a few streaks of dry are still visible, fold in the grated apple and walnuts. Divide the batter evenly among the muffin cups. Scatter a good amount of crumb topping over each muffin and bake for 22 minutes. Cool the muffins in the pan on a rack for 3 minutes, then pop them out and serve hot. Submitted By BOB POLK On 10-20-94

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