Apple Muffins with Streusel Topping
Our apple tree has certainly provided us with a bounty and while there is much canning to do, we’ve been eating them fresh and baking with them, too.
Apple Muffins
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1 C Wheat Germ
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1 C Flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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3/4 C Sugar
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1 Egg
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1/3 C Applesauce
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1 Cup Plain Yogurt
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1 Cup peeled, cored, & diced apples
Mix together the wheat germ, flour, baking soda, and spices. Set aside.
Whisk together the applesauce, egg, yogurt, and sugar. Pour this mixture into the flour mixture and mix until moistened. Fold in the diced apples. Pour into greased muffin tin. Top each muffin with a bit of the struesel topping, if desired. Bake at 350 degrees for about 20 minutes, until a toothpick comes out clean. Makes 12 muffins.
Streusel Topping
- 1/3 C Flour
- 1 1/2 Tablespoons Cold Butter, cut into small pieces
- 1 1/2 Tablespoons packed Brown Sugar
Mix the ingredients together with your fingers or a fork until everything gets to be about pea size. This is a very subjective process, you just want it fine enough to be a crumb.
Note: Jeff really loved these, I liked them but didn’t think they were exceptional. I thought about it for a few days before posting the recipe, trying to figure out what I’d do differently. I’ve decided that I’d decrease the ginger and nutmeg in the future for my taste. However, Jeff said he liked it and wouldn’t change the spice level – you do as your tastes would prefer.
katie!! I got my issue of Mother Earth News yesterday and I was wondering if I could have your autograph? Kudos to you, my friend!
You’re silly! I appreciate the love but certainly you have my “autograph” on a card or something I’ve sent you.
Yum, I know what I’m making this weekend.
Thanks. I see, it was not a textural-thing (amount of wheat germ) but a spice-thing. I’ll probably reduce the nutmeg a tad as it’s not my most favorite spice. Thanks again! (aka frugalista)
Oh yum! They look great. Whoever invented streusel was an absolute genious!
I don’t tend to keep wheat germ on hand, though perhaps I should start, since I keep finding intriguing recipes that call for it. Could you substitute flour, either whole wheat or white, for a different texture but still good product? If so, how much? I love to bake, but I’m cautious about substituting.
I imagine you could subsitute whole wheat flour for the germ – you might need a little more liquid though, if it seems to thick maybe add a little more yogurt… I’d just substitute equal amounts.
Mmm…I’m gonna try these next!
[...] yesterday this Apple Muffin with Streusle topping showed up on Two Frog Home. They look really good, who doesn’t love streusle [...]
[...] yesterday this Apple Muffin with Streusle topping showed up on Two Frog Home. They look really good, who doesn’t love streusle [...]