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

• 1 C Wheat Germ
• 1 C Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3/4 C Sugar
• 1 Egg
• 1/3 C Applesauce
• 1 Cup Plain Yogurt
• 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.