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