Do you know the Muffin Man?

Yes, I do know the muffin man and he LOVES this recipe I'm about to share with you. I found this recipe from the Foodland Ontario website. It was simple to make and it's a great breakfast treat. I made it last night and it received great reviews from some tough critics and was a hit in the office. If you have the facilities at your school I highly recommend this one!

*Note: After making these muffins I think applesauce in the place of the eggs would be amazing. I've included the recipe with this substitution. If you wish to use the original please click the link above or below.

Happy cooking (and eating!)

Apple Crumb Spice Muffins 

(adapted from: Foodland Ontario)

Nutrients:

• Protein: 4.0 grams
• Fat: 8.0 grams
• Carbohydrates: 32.0 grams
• Calories: 218

Preparation Time: 15 minutes
Baking Time: 16 - 20 minutes
Servings: 12 muffins

Ingredients:

Spice Crumb:
• 2 tbsp (25 mL) packed brown sugar
• 5 tsp (25 mL) all-purpose flour
• 1/4 tsp (1 mL) each cinnamon and nutmeg
• 2 tsp (10 mL) vegetable oil

Batter:
• 2 cups (500 mL) all-purpose flour
• 1/2 cup (125 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2 mL) each salt, baking soda, nutmeg, ground ginger
• 2 medium Ontario Apples
• 1/2 cup apple sauce
• 1 cup (250 mL) plain yogurt
• 1/3 cup (75 mL) vegetable oil

Preparation:

Lightly grease 12 muffin cups or spray using nonstick cooking spray; set aside.

Spice Crumb:
In small bowl, stir together brown sugar, flour, cinnamon and nutmeg; stir in oil just until mixed. Set aside.

Batter:
In medium bowl and using whisk, stir together flour, sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger until well mixed.
In large bowl, whisk together apple sauce, yogurt and oil until blended; stir in flour mixture just until combined. Core apples and peel; chop into pieces no larger that 1/2-inch (1 cm).
Fold apples into mixture until evenly distributed. Spoon into prepared muffin cups. Sprinkle with spice crumb. Bake in 375 F (190 C) oven until deep golden brown and toothpick inserted in centre comes out clean, 16 - 20 minutes.
Let stand for 5 minutes before removing from pan. Serve warm or let cool completely on rack.
(Muffins will keep stored in airtight container for a couple of days.)

Caution: These will disappear quickly. You may want to double or even triple the recipe!